Italian Vegetable Soup with Cannellini Beans
By pammons
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
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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
Details
Preparation
Step 1
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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