Hearty Vegetable Bean Soup
15 mins
50 mins
Nutrition Facts
Calories: 243
Total Fat: 2 g
Saturated Fat: 0 g
Cholesterol: 0 mg
Sodium: 196 mg
Total Carbohydrate: 46 g
Dietary Fiber: 13 g
Protein: 13 g
Take Note
Vegetarian
INGREDIENTS
-
1
teaspoon
oil, olive
-
1
onion(s), sliced
-
2
leek(s), chopped
-
2
garlic, cloves, minced
-
3
zucchini, small, chopped
-
2
carrot(s), large, chopped
-
1
cup(s)
mushrooms, sliced
-
1
cup(s)
beans, green, cut into 1-inch pieces
-
1
potato(es), large (about 8 ounces), peeled and halved
-
3
tablespoon
cilantro, fresh, chopped
-
4
cup(s)
broth, chicken, less sodium, or vegetable broth
-
2
cup(s)
tomatoes, crushed, preferably no salt added
-
1
can(s)
tomatoes, stewed, no-salt-added, with juice
-
1
can(s)
beans, navy, or kidney beans, well rinsed and drained
-
2
teaspoon
basil, dried
-
2
teaspoon
oregano, dried
-
1
teaspoon
salt, Kosher
-
1
bag
spinach, frozen chopped, (7 ounces), or kale
-
1/3
cup(s)
parsley, fresh, chopped
-
pepper, black ground, to taste
PREPARATION
Heat the oil in a large nonstick pan over medium-high heat. Add the onion, leeks, and garlic and sauté until soft.
Add the zucchini, carrots, mushrooms, green beans, potato, cilantro, broth, crushed tomatoes, stewed tomatoes, beans, basil, oregano, and salt. Bring to a boil. Simmer for 25 minutes, or until the potato is cooked.
Transfer the potato to a food processor or blender with some of the cooking liquid, and purée it. Return it to the pan and add the spinach or kale and parsley. Season to taste with black pepper and additional salt if desired.
Makes 8 Servings
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