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Vegetarian White Bean Soup
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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
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.
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Printed from tasteofhome.com Oct 10, 2008Copyright Reiman Media Group, Inc © 2008 |