Vegetarian White Bean Soup

Total Time Prep/Total Time: 30 min.
Yield 10 servings (2-1/2 quarts)
Test Kitchen Approved
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.

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

  1. 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.

The culinary pros in our Test Kitchen simmered up this fresh-tasting meatless soup. It is hearty with two kinds of beans and makes a satisfying entree. Round out the meal with warm dinner rolls. —Taste Recipes Test Kitchen
Recipe Creator

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