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Nutrition Facts

  • One serving:
  • 1-1/2 cups
  • Calories:
  • 171
  • Fat:
  • 5 g
  • Saturated Fat:
  • 0 g
  • Cholesterol:
  • 0 mg
  • Sodium:
  • 1047 mg
  • Carbohydrate:
  • 25 g
  • Fiber:
  • 7 g
  • Protein:
  • 8 g
  • Diabetic Exch:
  • 1 starch, 1 very lean meat, 1 vegetable, 1 fat.

Vegetarian White Bean Soup

The home economists in our Test Kitchen simmered up this fresh-tasting meatless soup. Hearty with two kinds of beans, it makes a satisfying entree. Round out the meal with Walnut Zucchini Muffins or warm dinner rolls.

SERVINGS

 7

CATEGORY

 Lower Fat

METHOD

 Other stovetop

PREP

 10 min.

COOK

 20 min.

TOTAL

 30 min.

INGREDIENTS

  • 2 small zucchini, quartered lengthwise and sliced
  • 1 cup each chopped onion, celery and carrot
  • 2 tablespoons vegetable oil
  • 3 cans (14-1/2 ounces each) vegetable broth
  • 1 can (15-1/2 ounces) great northern beans, rinsed and drained
  • 1 can (15 ounces) white kidney or cannellini beans, rinsed and drained
  • 1 can (14-1/2 ounces) diced tomatoes, undrained
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon pepper

DIRECTIONS

In a large saucepan or Dutch oven, saute the zucchini, onion, celery and carrot in oil for 5-7 minutes or until crisp-tender. Add the remaining ingredients. Bring to a boil. Reduce heat; cover and simmer for 15 minutes or until vegetables are tender. Yield: 7 servings.

Printed from tasteofhome.com Oct 10, 2008

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