Cannellini Bean Soup

Ingredients

  • 1 teaspoon extra-virgin olive oil
  • 1 cup onions, chopped
  • 1 1/2 teaspoons garlic, chopped
  • 2 cups tomatoes, cored, diced
  • 2 cups canned cannellini beans, rinsed and drained
  • 1 cup zucchini, diced
  • 1/2 cup frozen peas, thawed
  • 1 cup carrots, peeled, thinly sliced
  • 1 tablespoon fresh flat-leaf parsley, chopped
  • 3/4 teaspoon dried thyme
  • Pinch ground black pepper
  • 2 cups low sodium vegetable broth
  • 4 tablespoons grated parmesan cheese

Preparation

  1. Lightly spray a 4- to 5-quart pot with cooking spray and place over medium heat. Add the oil, onions, and garlic and cook 5 minutes, stirring frequently.
  2. Stir in 1 cup water and the rest of the ingredients except the parmesan. Bring soup to a simmer. Simmer the soup 10 minutes, stirring occasionally.
  3. Ladle into 4 soup bowls and sprinkle with parmesan.

Categories

  • Soup
  • Plant-Based Protein
  • Vegetable
  • Gluten Free
  • Vegetarian
  • MHealthy

Nutrition Information

Serving Size
4
Serves
1.5 cups
Calories
220.00
Total Fat (g)
3.00
Saturated Fat (g)
1.00
Sodium (mg)
540.00
Total Carbohydrates (g)
13.00
Dietary Fiber (g)
36.00
Protein (g)
5.00