Vegetarian White Bean Soup |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 7 |
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The home economists in our Test Kitchen simmered up this fresh-tasting meatless soup. Hearty with two kinds of beans, it makes a satisfying entree. Round out the meal with Walnut Zucchini Muffins or warm dinner rolls. Ingredients:
2 small zucchini, quartered lengthwise and sliced |
1 cup each chopped onion, celery and carrot |
2 tablespoons canola oil |
3 cans (14-1/2 ounces each) vegetable broth |
1 can (15-1/2 ounces) great northern beans, rinsed and drained |
1 can (15 ounces) white kidney or cannellini beans, rinsed and drained |
1 can (14-1/2 ounces) diced tomatoes, undrained |
1/2 teaspoon dried thyme |
1/2 teaspoon dried oregano |
1/4 teaspoon pepper |
Directions:
1. In a large saucepan, saute the zucchini, onion, celery and carrot in oil for 5-7 minutes or until crisp-tender. Add the remaining ingredients. Bring to a boil. Reduce heat; cover and simmer for 15 minutes or until vegetables are tender. Yield: 7 servings.
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