The home economists in our Test Kitchen simmered up this fresh-tasting meatless soup. Hearty with two kinds of beans, it makes a satisfying entree. Round out the meal with Walnut Zucchini Muffins or warm dinner rolls.
Vegetarian White Bean Soup
Vegetarian White Bean Soup
Prep Time
10 min
Cook Time
20 min
Yield
10 servings (2-1/2 quarts)
Ingredients
- 2 small zucchini, quartered lengthwise and sliced
- 1 cup each chopped onion, celery and carrot
- 2 tablespoons canola oil
- 3 cans (14-1/2 ounces each) vegetable broth
- 1 can (15-1/2 ounces) great northern beans, rinsed and drained
- 1 can (15 ounces) cannellini beans, rinsed and drained
- 1 can (14-1/2 ounces) diced tomatoes, undrained
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried oregano
- 1/4 teaspoon pepper
- Minced fresh oregano, optional
Directions
- In a large saucepan, saute zucchini, onion, celery and carrot in oil over medium heat until crisp-tender, 5-7 minutes. Add next 7 ingredients. Bring to a boil. Reduce heat; cover and simmer until vegetables are tender, about 5 minutes. If desired, garnish with fresh oregano.
Nutrition Facts
1 cup: 117 calories, 3g fat (0 saturated fat), 0 cholesterol, 555mg sodium, 17g carbohydrate (3g sugars, 5g fiber), 5g protein. Diabetic Exchanges: 1 starch, 1/2 fat.
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