White Bean and Vegetable Soup

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4.3 of 5 (8)

Nutritional Info

Servings Per Recipe: 8
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

View full nutritional breakdown of White Bean and Vegetable Soup calories by ingredient

Introduction

A filling broth based soup that helps keep you full! A filling broth based soup that helps keep you full!

Number of Servings: 8

Ingredients

1/2 cup chopped onion

1 cup chopped celery

2 tomatoes, diced (or canned)

1 cup carrots, diced

1 cup broccoli, chopped

1 potato, diced

1 cup sliced cabbage

1 cup zucchini, sliced

1 tsp olive oil

1 can great northern white beans (approx. 2 cups)

Directions

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.