Cannellini Bean Soup (Volumetrics) |
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Prep Time: 5 Minutes Cook Time: 20 Minutes |
Ready In: 25 Minutes Servings: 16 |
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Quick to make, high-fiber soup from The Volumetrics Eating Plan. Omit cheese and add some nutritional yeast for the vegan version. Use any white bean you prefer. Freezes well. Ingredients:
1 teaspoon olive oil |
1 cup chopped onion |
1 1/2 teaspoons chopped garlic |
1 cup water |
2 cups cored died tomatoes |
2 cups canned cannellini beans, drained and rinsed |
1 cup diced zucchini |
1/2 cup frozen peas, thawed |
1 cup thinly sliced carrot |
1 tablespoon chopped flat leaf parsley |
3/4 teaspoon dried thyme |
fresh ground black pepper |
2 cups vegetable broth |
4 tablespoons parmesan cheese |
Directions:
1. Lightly spray a 4 to 5 quart pot with cooking spray and place over medium heat. Add the oil, onion, and garlic and cook 5 minutes, stirring frequently.
2. Stir in remaining ingredients (except cheese) and bring to a simmer, stirring occasionally. Simmer 10 minutes, stirring occasionally. Sprinkle with Parmesan when serving.
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