Hearty Italian White Bean Soup
TOTAL TIME: Prep/Total Time: 30 min.
YIELD: 6 servings.
A bowlful of this soup is so satisfying, it's hard to believe it's actually good for you, too. I crave it all the time. With lots of beans and potatoes, it's filling and even hits the spot with meat lovers. —Kristina Krummel, Elkins, Arkansas
Ingredients
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1 tablespoon olive oil
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1 medium potato, peeled and cut into 1/2-inch cubes
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2 medium carrots, chopped
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1 medium onion, chopped
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2 celery ribs, chopped
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1 medium zucchini, chopped
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1 teaspoon finely chopped seeded jalapeno pepper
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1 can (15-1/2 ounces) navy beans, rinsed and drained
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2 to 2-1/2 cups vegetable or chicken broth
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1 can (8 ounces) tomato sauce
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2 tablespoons minced fresh parsley or 2 teaspoons dried parsley flakes
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1-1/2 teaspoons minced fresh thyme or 1/2 teaspoon dried thyme
Directions
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1.
In a Dutch oven, heat oil over medium-high heat. Add potato and carrots; cook and stir 3 minutes. Add onion, celery, zucchini and jalapeno; cook and stir 3-4 minutes or until vegetables are crisp-tender.
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2.
Stir in remaining ingredients; bring to a boil. Reduce heat; simmer, covered, 12-15 minutes or until vegetables are tender.
Nutrition Facts
1 cup: 164 calories, 3g fat (0 saturated fat), 0 cholesterol, 714mg sodium, 29g carbohydrate (5g sugars, 6g fiber), 8g protein.
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