Spring vegetable soup

Ingredients 1 tablespoon vegetable oil 1/2 cup chopped onion 1 clove garlic, minced 1 medium potato, peeled and chopped 1/2 cup chopped broccoli 1/2 cup frozen corn 1/2 cup torn spinach 1/2 cup chopped fresh mushrooms 1/2 cup chopped carrots 1/4 cup chopped cabbage 2 (32 fluid ounce) containers chicken broth 6 ounces egg noodles 1 cup canned white beans Directions Heat the oil in a large pot over medium heat, and cook the onion and garlic until tender. Mix in potato, broccoli, corn, spinach, mushrooms, carrots, and cabbage. Pour in chicken broth and bring to a boil. Reduce heat to low. Simmer 20 minutes, until potato is tender. Stir egg noodles and white beans into the pot, and continue cooking 7 minutes, or until noodles are tender and beans are heated through.