Appetizers / Soups / Salads

White Bean Soup with Vegetables takes 10 minutes to prepare.

White Bean Soup with Vegetables takes 35 minutes to cook.

White Bean Soup with Vegetables makes 11 servings.

The ingredients for White Bean Soup with Vegetables are:

1 Tbsp olive oil
1 large onion, minced
3 medium carrots, chopped
2 stalks celery, chopped
1 medium Yukon Gold potato (I used red b/c it's all I had)
1 medium zucchini, diced (I used 2 cups diced)
3-4 springs flat-leaf parsley, minced
1/8 tsp dried rosemary (1/4 tsp fresh)
1/8 tsp dried thyme (1/4 tsp fresh)
6 cups reduced sodium chicken or vegetable stock
2 cans white beans (I used butter beans)
1 tbsp unsalted butter (I used light margarine)
Pepper to taste

Here is how you make White Bean Soup with Vegetables:

Heat a medium Dutch oven or stockpot over med-high heat. Add olive oil. Add onion, carrot, celery and potato and saute until vegetables sweat.Stir in parsley, rosemary and thyme, then zucchini, stock and beans.Cook 25-30 minutes, stirring occasionally.Puree with an immersion blender to desired consistency.Stir in butter and season with salt and pepper.Cook an additional 3-5 minutes.Makes 11 cups (nutrition info is for 1 cup servings)Number of Servings: 11Recipe submitted by SparkPeople user BEECHNUT13.

The nutritional information for White Bean Soup with Vegetables is:

• Servings Per Recipe: 11
• Amount Per Serving
• Calories: 103.9

• Total Fat: 2.2 g
• Cholesterol: 2.2 mg
• Sodium: 276.0 mg
• Total Carbs: 17.0 g
• Dietary Fiber: 4.2 g
• Protein: 4.8 g