White Bean and Vegetable Soup
- Number of Servings: 8
Ingredients
1/2 cup chopped onion1 cup chopped celery2 tomatoes, diced (or canned)1 cup carrots, diced1 cup broccoli, chopped1 potato, diced1 cup sliced cabbage1 cup zucchini, sliced1 tsp olive oil1 can great northern white beans (approx. 2 cups)
In a medium sauce pan, spray cooking spray and add the olive oil.
Heat to medium heat and add onions, saute' until translucent.
Add celery, tomatoes, carrots, broccoli, potato and cabbage saute' until they reach a crisp tender stage.
Add the zucchini and saute' slightly, then add water to cover vegetables.
Let simmer just until tender. (I like to keep the vegetables a little on the crunchy side.)
Drain and wash beans and add to soup heating through.
Add salt and pepper to taste.
Some herbs are a nice addition: basil, oregano or parsley. This keeps well in the fridge for several days.
Number of Servings: 8
Recipe submitted by SparkPeople user BEAGLESK.
Heat to medium heat and add onions, saute' until translucent.
Add celery, tomatoes, carrots, broccoli, potato and cabbage saute' until they reach a crisp tender stage.
Add the zucchini and saute' slightly, then add water to cover vegetables.
Let simmer just until tender. (I like to keep the vegetables a little on the crunchy side.)
Drain and wash beans and add to soup heating through.
Add salt and pepper to taste.
Some herbs are a nice addition: basil, oregano or parsley. This keeps well in the fridge for several days.
Number of Servings: 8
Recipe submitted by SparkPeople user BEAGLESK.
Nutritional Info Amount Per Serving
- Calories: 131.0
- Total Fat: 1.2 g
- Cholesterol: 0.0 mg
- Sodium: 143.9 mg
- Total Carbs: 25.9 g
- Dietary Fiber: 6.7 g
- Protein: 6.2 g
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