For those cold, winter nights. 

Serves 4

INGREDIENTS
1 tbsp vegetable oil
1 c onion, chopped
1 stalk celery, chopped
1 carrot, chopped
2 c corn kernels
1 c zucchini, sliced, quartered
2 large tomatoes, chopped
1 pkg frozen spinach, chopped
1 c chickpeas
1 1/2 c water
1 1/2 c skim milk (or vegetable broth)
1/8 tsp cayenne pepper
1/2 tsp cumin
1 garlic clove, minced
Salt & pepper to taste

DIRECTIONS
1. Heat oil in heavy 2 quart saucepan
2. Sauté onion, celery, carrots, cayenne, cumin, garlic until tender, ~ 5 – 7 minutes
3. Add corn, tomatoes, zucchini, and water. Bring mixture to boil, reduce heat to low, cover and simmer for 15 minutes. 4. Add spinach and milk. Heat for another 5 minutes over low heat

NUTRITIONAL ANALYSIS PER SERVING
Calories: 290
Total Fat: 5 g
Saturated Fat: 0.8 g
Carbohydrate: 56 g
Protein: 13 g
Dietary Fiber: 10 g

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