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White Bean & Veggie Soup

by KeriGlassman  |  Apr 29, 2013

White Bean & Veggie Soup
  1. PREP
  2. 10 m
  • COOK
  • 15 m
  • TOTAL
  • 25 m

Delicious and filling soup with lots of nutrients. Beans add protein.

INGREDIENTS

SERVES 1

  • 2 tsp extra-virgin olive oil
  • 1 carrot(s)
  • 1 celery stalk(s)
  • 1/8 onion
  • 1/2 garlic clove
  • 1/2 cup sliced mushrooms
  • 1 tsp fresh thyme
  • 1 dash salt and pepper
  • 1 1/2 cups low-sodium vegetable broth
  • 1/2 cup water
  • 1/3 cup frozen peas
  • 3/4 cup canned white beans
  • 4 walnut halves

DIRECTIONS

1 Heat oil in a large saucepan over medium heat.
2 Add carrot, celery, onion, garlic, mushrooms, thyme, salt and black pepper and cook, stirring, until the vegetables soften, about 3 to 5 minutes.
3 Increase heat to medium-high and continue to cook, until most of the liquid has evaporated, about 5 minutes.
4 Add broth, water, and beans; cook until just heated through and serve.
5 Top with nuts.