Vegetable and bean soup
Nutritional Info
- Servings Per Recipe: 8
- 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
View full nutritional breakdown of Vegetable and bean soup calories by ingredient
Introduction
Great northerns mellow with this fantastic vegetable soup that goes great with grilled or poached chicken Great northerns mellow with this fantastic vegetable soup that goes great with grilled or poached chickenNumber of Servings: 8
Ingredients
-
1 lb great northern white beans
4tbsp olive oil
1 white onion
3 garlic cloves
2 tsps dried oregano
6 cups chopped zucchini
3 beefsteak tomatoes diced
1 bag of carrots chopped
1 bag or 10oz container of fresh baby spinach
2 large (32oz) Swanson vegetable broths
Tips
Fresh ingredients are preferred over canned substitutes.
Directions
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