Vegetable and bean soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
1 lb great northern white beans4tbsp olive oil1 white onion3 garlic cloves2 tsps dried oregano6 cups chopped zucchini3 beefsteak tomatoes diced1 bag of carrots chopped1 bag or 10oz container of fresh baby spinach2 large (32oz) Swanson vegetable broths
Drain and rinse beans. Bring to boil in vegetable broth then simmer for 90 minutes.
While it is cooking, prep the vegetables and tomatoes.
Heat oil in another Dutch oven. Add onions and sauté until tender (approx 3 minutes). Add oregano and garlic and sauté for 1 minute. Stir in zucchini and carrots and sauté for 5 additional minutes. Add vegetables to broth with beans in it. Add tomatoes and bring soup to a low boil. Simmer for 10 minutes then add spinach and cook until wilted.
Serving Size: Makes 6 2-cup servings
While it is cooking, prep the vegetables and tomatoes.
Heat oil in another Dutch oven. Add onions and sauté until tender (approx 3 minutes). Add oregano and garlic and sauté for 1 minute. Stir in zucchini and carrots and sauté for 5 additional minutes. Add vegetables to broth with beans in it. Add tomatoes and bring soup to a low boil. Simmer for 10 minutes then add spinach and cook until wilted.
Serving Size: Makes 6 2-cup servings
Nutritional Info Amount Per Serving
- Calories: 289.3
- Total Fat: 7.8 g
- Cholesterol: 0.0 mg
- Sodium: 929.3 mg
- Total Carbs: 44.1 g
- Dietary Fiber: 13.7 g
- Protein: 13.6 g
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