Italian Chicken and Vegetable Soup

Ingredients

• 2 cups chicken *, diced into small bite-size pieces
• 2 tablespoons olive oil
• 1 leek large, sliced in half and then slivered
• 5 cloves garlic minced
• 2 cups carrots sliced
• 1 cup celery thinly sliced
• 8 ounces marinara sauce I used some leftover 5 Minute Italian Marinara Sauce
• 28 ounces diced tomatoes petite
• 1 1/2 cups great northern beans cooked, or 1 can
• 1 tablespoon chicken bouillon I used Better Than Bouillon
• 1 teaspoon kosher salt
• 1 teaspoon oregano
• 1 teaspoon basil
• 1/2 teaspoon ground black pepper freshly
• 1 cup frozen corn
• 2 cups cabbage diced into 1" pieces

Nutrition

• Calories : 430 calories
• Carbohydrate : 48 grams
• Cholesterol : 75 milligrams
• Fat : 12 grams
• Fiber : 13 grams
• Protein : 34 grams
• SaturatedFat : 2.5 grams
• Sodium : 1280 milligrams
• Sugar : 16 grams