I found this recipe on one of my favorite blogs and thought I would share it on here. It is a quick, yummy way to throw a delicious one-dish meal together for dinner. Even though it is full of veggies and nutrients, apparently it goes over well with the kids. I guess I will find out tonight!
*It is also listed as a “zero point” meal for those of you on Weight Watchers and is vegetarian and vegan-friendly 😉
Garden Vegetable and Bean Soup
Ingredients
- 6 cups fat-free vegetable broth (but I used Imagine Un-Chicken broth)
- 2 carrots, peeled and diced
- 1 large onion, diced
- 4 teaspoons garlic or four cloves minced garlic
- 1/2 cabbage, chopped
- 1/2 pound frozen green beans
- 2 tablespoons tomato paste
- 1 1/2 teaspoons dried basil
- 1 1/2 teaspoons dried oregano
- generous grinding of black pepper
- 1 teaspoon salt
- 1 large zucchini, diced
- 1 19-ounce can (2 cups) cannellini beans, drained and rinsed (may substitute Great Northern Beans or any white beans)
Instructions
- Saute’ the carrots, onion and garlic in a large non-stick pot for about 5 minutes. Add all the remaining ingredients EXCEPT the zucchini and cannellini beans and bring to a boil. Cover, reduce the heat to medium and simmer for about 15 minutes or until the beans are tender.
- Add the zucchini and cannellini and cook until the zucchini are tender.
Preparation time: 10 minute(s) | Cooking time: 25 minute(s)
Number of servings (yield): 8
Each serving provides 86 Calories; trace Total Fat; (4% calories from fat); 4g Protein; 17g Carbohydrate; 0mg Cholesterol; 448mg Sodium; 5g fiber.
For more awesome recipes like this, please visit: http://blog.fatfreevegan.com