Garden Vegetable and Bean Soup
Feel free to add as many vegetables as you like to this easy one-pot-meal soup.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 8
- 1 teaspoon salt
- 1 1/2 teaspoons dried basil
- 1 1/2 teaspoons dried oregano
- 2 tablespoons tomato paste
- 1 large onion (diced)
- 6 cups fat-free vegetable broth ((i used imagine un-chic
- 2 carrots (peeled and diced)
- 4 teaspoons garlic or four cloves minced garlic
- 1/2 cabbage (chopped)
- 1/2 pound frozen green beans
- generous grinding of black pepper
- 1 large zucchini (diced)
- 1 19-ounce can cannellini beans ((2 cups) drained and rinsed (may substitute great northern beans or any
- Carbohydrate 4.86914925111063 g
- Cholesterol 0 mg
- Fat 0.122238790182152 g
- Fiber 1.35929591088292 g
- Protein 0.930954588755 g
- Saturated Fat 0.030677192523976 g
- Serving Size 1 1 Serving (52g)
- Sodium 5.68877735698022 mg
- Sugar 3.50985334022772 g
- Trans Fat 0.0290774425253979 g
- Calories 23 calories
Sauté the carrots, onion and garlic in a large non-stick pot for about 5 minutes. Add all the remaining ingredients EXCEPT the zucchini and cannellini beans and bring to a boil. Cover, reduce the heat to medium and simmer for about 15 minutes or until the beans are tender. Add the zucchini and cannellini and cook until the zucchini are tender.
