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Italian Vegetable Soup with Cannellini Beans

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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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