Garden Chicken Soup

2 tablespoon olive oil
3 garlic cloves, minced
1 medium onion, chopped
2-3 medium carrots, peeled and diced into 1/4 in rounds
6-8 medium tomatoes, chopped (or 2 14.5 oz cans diced)
2 cups chicken broth
2 chicken breasts, chopped
3 cups fresh spinach, roughly chopped
1/2 teaspoon salt
1/4 teaspoon pepper
2 tablespoons fresh basil, chopped

1. In a large pot, heat olive oil. Add onion, garlic and carrots. Saute 4 minutes. Add chicken and cook until lightly browned.
2. Add tomatoes*, broth, salt, pepper and basil.
   
3. Bring to a boil; let simmer 20 minutes.
4. Add spinach and cook 5 minutes, or until spinach begins to wilt.
5. Serve sprinkled with Parmesan cheese.

*I added a yellow squash and zucchini with the tomatoes.
Recipe by: Kelly (a college friend)

Taste: 4 out of 5 - pretty dang good!
Easiness: 40 min- chopping veg & simmering, but very easy!
Cost: Under $5- I did have some ingredients & I used dried instead of fresh basil to cut costs.
Healthiness: 5 out of 5! Tons of veggies, nearly zero fat & I used low sodium chicken broth.
Appearance: 3 out of 5- colorful, but it's soup... c'mon how gorgeous can it be?!