Garden Vegetable and Bean Soup (Vegan)
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
6 cups fat-free vegetable brothCooking Spray2 large carrots, peeled and diced1 large onion, diced4 cloves minced garlic1/2 head of cabbage, chopped1/2 lb frozen green beans2 tbsp tomato paste1 1/2 tsp dried basil and oreganoGenerous grinding of black pepper1 tsp salt1 large zucchini, diced1 19oz can cannellini beans, drained and rinsed
Directions:
1. Sauté carrots, onion, and garlic in a large sprayed or non-stick pot for about 5 minutes.
2. Add all the remaining ingredients except the zucchini and cannellini beans and bring to a boil.
3. Cover, reduce heat to medium and simmer for about 15 minutes or until the beans are tender.
4. Add the zucchini and cannellini and cook until the zucchini is tender (about 7 minutes).
Servings: 12
Serving Size: 277 grams
Number of Servings: 12
Recipe submitted by SparkPeople user EJORDANE.
1. Sauté carrots, onion, and garlic in a large sprayed or non-stick pot for about 5 minutes.
2. Add all the remaining ingredients except the zucchini and cannellini beans and bring to a boil.
3. Cover, reduce heat to medium and simmer for about 15 minutes or until the beans are tender.
4. Add the zucchini and cannellini and cook until the zucchini is tender (about 7 minutes).
Servings: 12
Serving Size: 277 grams
Number of Servings: 12
Recipe submitted by SparkPeople user EJORDANE.
Nutritional Info Amount Per Serving
- Calories: 75.7
- Total Fat: 0.3 g
- Cholesterol: 0.0 mg
- Sodium: 563.8 mg
- Total Carbs: 15.1 g
- Dietary Fiber: 5.6 g
- Protein: 3.8 g
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