Hearty Italian White Bean Soup
Hearty Italian White Bean Soup could be just the gluten free, dairy free, and lacto ovo vegetarian recipe you've been looking for. This recipe makes 6 servings with 159 calories, 8g of protein, and 3g of fat each. For 95 cents per serving, this recipe covers 16% of your daily requirements of vitamins and minerals. It is brought to you by Taste of Home. 23 people found this recipe to be delicious and satisfying. A few people really liked this soup. It is perfect for Winter. This recipe is typical of Mediterranean cuisine. If you have canned navy beans, celery, zucchini, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes around 30 minutes. All things considered, we decided this recipe deserves a spoonacular score of 93%. This score is awesome. If you like this recipe, you might also like recipes such as Hearty Lentil and White Bean Soup, Hearty Tuscan White Bean Soup, and Hearty White Bean and Spinach Soup with Rosemary and Garlic (Vegan).
Servings: 6
Preparation duration: 10 minutes
Cooking duration: 20 minutes
Ingredients:
1 can (15-1/2 ounces) navy beans, rinsed and drained
1 can (8 ounces) tomato sauce
2 medium carrots, chopped
2 celery ribs, chopped
2 to 2-1/2 cups vegetable or chicken broth
2 tablespoons minced fresh parsley or 2 teaspoons dried parsley flakes
1-1/2 teaspoons minced fresh thyme or 1/2 teaspoon dried thyme
1 teaspoon finely chopped seeded jalapeno pepper
1 tablespoon olive oil
1 medium onion, chopped
1 medium potato, peeled and cut into 1/2-inch cubes
1 medium zucchini, chopped
Equipment:
dutch oven
Cooking instruction summary:
Directions In a Dutch oven, heat oil over medium-high heat. Add potato and carrots; cook and stir 3 minutes. Add onion, celery, zucchini and jalapeno; cook and stir 3-4 minutes or until vegetables are crisp-tender. Stir in remaining ingredients; bring to a boil. Reduce heat; simmer, covered, 12-15 minutes or until vegetables are tender. Yield: 6 servings. Freeze option: Freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little broth or water if necessary. Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face. Originally published as Hearty Italian White Bean Soup in Simple & Delicious Nutritional Facts 1 cup equals 164 calories, 3 g fat (trace saturated fat), 0 cholesterol, 714 mg sodium, 29 g carbohydrate, 6 g fiber, 8 g protein. Print Add to Recipe Box Email a Friend
Step by step:
1. In a Dutch oven, heat oil over medium-high heat.
2. Add potato and carrots; cook and stir 3 minutes.
3. Add onion, celery, zucchini and jalapeno; cook and stir 3-4 minutes or until vegetables are crisp-tender.
4. Stir in remaining ingredients; bring to a boil. Reduce heat; simmer, covered, 12-15 minutes or until vegetables are tender.
Nutrition Information:
covered percent of daily need
