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| White Bean and Vegetable Soup
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| Servings: 6 Category: Soup |
(466 ratings) |
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Nutrition
Information:
Calories:
219
Protein:
9g
Carbs:
33 g
Fat:
6 g
Saturated Fat:
1 g
Sodium:
144 mg
Fiber:
12 g
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Ingredients - Veggie Mixture:
- 3 tablespoons olive oil
- 4 garlic cloves, minced
- 1 cup onion, chopped
- 1/2 cup celery, diced
- 1/2 cup carrots, diced
- 1 red bell pepper, chopped
- 1 cup zucchini, chopped
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- 1 teaspoon dried basil
- Bean Mixture:
- 4 cups water
- 1 cup low-sodium tomato juice
- 3 cups cooked white beans (dry cooked beans or low-sodium canned)
- 1/2 cup sliced black olives
- 1 tablespoon fresh lemon juice
- Fresh parsley for garnish
Instructions - Saute the veggie mixture in olive oil until tender-crisp.
- Combine the bean mixture in a large soup pot and add the veggie mixture.
- Simmer, covered, over low heat for about 1/2 hour. Garnish each bowl with fresh parsely if desired.
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