Italian Vegetable Soup with Cannellini Beans

Makes 6 (3/4-cup) servings, each containing approximately: 130 calories 22 gm. carbohydrate 3 gm. fat 0 mg. cholesterol 7 gm. protein 303 mg. sodium 7 gm. fiber

Italian Vegetable Soup with Cannellini Beans
Italian Vegetable Soup with Cannellini Beans

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 2

    teaspoons extra virgin olive oil

  • 1/2

    cup diced yellow onions

  • 1/4

    cup diced fennel

  • 1/4

    cup diced celery

  • 1/4

    cup diced carrots

  • 1

    cup diced tomatoes

  • 1/2

    cup diced zucchini

  • 1/2

    cup diced yellow squash

  • 3 1/2

    cups vegetable stock

  • 1/4

    teaspoon minced fresh oregano

  • 1/4

    teaspoon minced fresh thyme

  • 1/2

    teaspoon minced fresh parsley

  • 1

    small bay leaf

  • 2

    cups chiffonade spinach

  • 1

    cup cooked or canned cannellini beans

  • 1

    tablespoon red wine vinegar

  • 1

    tablespoon grated Parmesan cheese

  • 3/4

    teaspoon sea salt

  • 1/8

    teaspoon freshly ground black pepper

Directions

1. In a large saucepan heat olive oil. Add onions, fennel, celery and carrots and sauté until onions are translucent. Add tomatoes and cook for 5 minutes. Add zucchini and yellow squash and cook for 5 minutes. 2. Add vegetables stock, oregano, thyme, parsley and bay leaf and simmer for one hour. 3. Add spinach, beans, vinegar, parmesan cheese, salt and pepper and mix well.

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