Vegetarian White Bean Soup
TOTAL TIME: Prep/Total Time: 30 min.
YIELD: 10 servings.
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.
Ingredients
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2 small zucchini, quartered lengthwise and sliced
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1 cup each chopped onion, celery and carrot
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2 tablespoons canola oil
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3 cans (14-1/2 ounces each) vegetable broth
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1 can (15-1/2 ounces) great northern beans, rinsed and drained
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1 can (15 ounces) cannellini beans, rinsed and drained
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1 can (14-1/2 ounces) diced tomatoes, undrained
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1/2 teaspoon dried thyme
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1/2 teaspoon dried oregano
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1/4 teaspoon pepper
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Minced fresh oregano, optional
Directions
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1.
In a large saucepan, saute the zucchini, onion, celery and carrot in oil over medium heat until crisp-tender, 5-7 minutes. Add the remaining ingredients except fresh oregano. Bring to a boil. Reduce heat; cover and simmer until vegetables are tender, 5 minutes. If desired, garnish with fresh oregano.
Nutrition Facts
1 cup: 117 calories, 3g fat (0 saturated fat), 0 cholesterol, 555mg sodium, 17g carbohydrate (3g sugars, 5g fiber), 5g protein. Diabetic Exchanges: 1 starch, 1/2 fat.
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