White Bean and Watercress Soup

By vegielover

Ingredients

• 1 Tbs. olive oil
• 1 small onion
• 1-2 cloves garlic
• 1 can (14.5 oz) reduced sodium diced tomatoes
• 1 cup celery, diced
• 1-2 cups carrots, diced
• 4 cups liquid (combination of low sodium vegetable broth, carrot juice and water)
• 1/2 tsp. dried oregano
• 1/2 tsp dried basil
• Salt and pepper, to taste
• Pinch of cayenne pepper (optional)
• 1 cup chopped watercress or baby spinach

Details

Servings 6
Preparation time 15mins
Cooking time 45mins

Preparation

Step 1

In large soup pot over medium heat, heat olive oil. Add onion and garlic and cook for 3-5 minutes or until onion is translucent.

Add tomatoes, celery and carrots; cook for 3 more minutes.

Add beans, broth, oregano and basil.

Bring to a boil then reduce heat to simmer. Cover and cook for 15 minutes.

Remove soup from heat. Puree 1-2 cups of the soup in a blender.

Add seasonings, if desired, stir in watercress or spinach and serve hot.