Vegetable Bean Soup
Created by AdriannaNY on May 17, 2012
- Servings: 8
- Prep Time: 10m
- Cook Time: 35-40m
- Recipe #5458
Ingredients
- Olive oil
- 1 large onion, diced
- 1 carrot, halved lengthwise and sliced
- 2 stalks celery, sliced
- 4 cloves garlic, minced
- 1 1/2 to 2 teaspoon dried Italian seasoning
- 2 cups chicken broth (or beef broth)
- 2 cups water
- 1 can (14 1/2 ounce) Italian diced tomatoes (do not drain)
- 1 to 2 tablespoon fresh basil, chopped, or as desired
- 1 can (15 ounce) white beans, drained and rinsed
- Uncooked pasta bows (or other small pasta and use what you want, or cooked added in at the end of cooking)
- 1 small escarole head, washed then torn into 2-inch pieces
- Salt and ground fresh pepper
- Fresh grated Parmesan or Romano cheese
How to Make
-
Step 1: Heat the oil in a largesaucepan over medium heat. Add the onion, carrot and celery, and sauté until tender, about 5 minutes. Add the garlic; saute 1 minute. broth, water, tomatoes, Italian seasoning and beans.
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Step 2: Bring to a boil, reduce heat and simmer for 35-40 minutes, adding in the escarole and uncooked pasta 15 minutes before soup is done; simmer until the pasta is cooked, or if you prefer you can add in cooked pasta at the end of cooking. Season with salt and ground pepper.
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Step 3: Serve in bowls topped with Parmesan or Roman cheese.
Nutritional Facts
- Serving Size: 1 (268.3 g)
- Calories 131
- Total Fat - 4.6 g
- Saturated Fat - 0.7 g
- Cholesterol - 16.5 mg
- Sodium - 493.9 mg
- Total Carbohydrate - 6.9 g
- Dietary Fiber - 1.6 g
- Sugars - 3.5 g
- Protein - 15.4 g
- Calcium - 30.5 mg
- Iron - 0.8 mg
- Vitamin C - 11 mg
- Thiamin - 0.1 mg