Vegetable Bean Soup
From Everyday Food December 2011
Recipe calls for diced tomatoes. I switched it up to fire-roasted diced tomatoes
- Preparing Time: 30 minutes
- Total Time: 1 hour
- Served Person: 4
vegetarian
white meat free
tree nut free
nut free
gluten free
red meat free
shellfish free
contains dairy
pescatarian
- 2 tablespoons olive oil
- 1/4 cup fresh parsley chopped
- parmesan cheese for serving
- 1 teaspoon dried thyme
- fresh ground pepper
- coarse salt
- 4 cups vegetable broth
- 2 medium carrots diced small
- 2 stalks celery diced small
- 1 medium onion diced small
- 3 cloves garlic diced small
- 2 15 1/2 ounce cans cannellini beans rinsed and drained
- 2 14 1/2 ounc cans fire roasted diced tomatoes
- Carbohydrate 8.6661978759242 g
- Cholesterol 0 mg
- Fat 1.91514273537037 g
- Fiber 1.70913123633592 g
- Protein 1.02810915092982 g
- Saturated Fat 0.274891016328088 g
- Serving Size 1 1 Serving (312g)
- Sodium 4082.34967811393 mg
- Sugar 6.95706663958827 g
- Trans Fat 0.106172659512741 g
- Calories 53 calories
Heat oil in a soup pot over medium heat. Add carrots, celery and onion and cook until onion is translucent, about 5 minutes. Add garlic and thyme. Season with salt and pepper; cook until fragrant, another 3 minutes. Add beans, tomatoes, broth and parsley. Bring to a boil. Reduce heat and simmer until vegetables are tender, about 30 minutes. Season to taste with salt and pepper. Serve with parmesan cheese on top.
