Yield: 7 Servings | Serving Size: 2 cups

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From www.tasteofhome.com

Cost/Serving: $1.29 

Ingredients:

2 small zucchinis, quartered lengthwise and sliced 

2 cloves garlic, diced

1 cup chopped onion

1 cup chopped celery

1 cup chopped carrot 

2 Tablespoons vegetable oil

3 (14.5-ounce) cans low-sodium vegetbale broth (or 6 cups prepared from bouillon)

4 cups cooked navy beans (or 2 15-ounce cans, drained and well-rinsed)

1 (14.5-ounce) can diced tomatoes, undrained 

1 teaspoon dried thyme 

1 teaspoon dried oregano

1/2 teaspoon pepper 

1/2 teaspoon salt (or up to 1 teaspoon, as desired)

 

Directions:

  1. In a large saucepan, sauté the zucchini, garlic, onion, celery, and carrot in oil for 5-7 minutes or until crisp-tender.
  2. Add the remaining ingredients. Bring to a boil. Reduce heat. Cover and simmer for 15 minutes or until vegetables are tender.

Nutrition Facts: Servings: 7, Serving size: 2 cups
Amount per serving: Calories 230, Total Fat 5g, Saturated Fat 0.5g, Trans Fat 0g, Cholesterol 0mg, Sodium 440mg, Total Carbohydrates 38g, Dietary Fiber 13g, Total Sugar 7g (Incl. 0g Added Sugars), Protein 10g

Vegetarian White Bean SoupPrintable Recipe PDF