Vegetable and White Bean Soup
The recipe Vegetable and White Bean Soup can be made in about 35 minutes. One serving contains 255 calories, 8g of protein, and 12g of fat. For $1.7 per serving, this recipe covers 19% of your daily requirements of vitamins and minerals. This recipe serves 6. A few people made this recipe, and 22 would say it hit the spot. Head to the store and pick up celery, salt and pepper, canned white beans, and a few other things to make it today. It can be enjoyed any time, but it is especially good for Autumn. It works well as a soup. It is a good option if you're following a gluten free, dairy free, lacto ovo vegetarian, and vegan diet. It is brought to you by Mountain Mama Cooks. With a spoonacular score of 91%, this dish is awesome. Similar recipes include Tuscan White Bean Soup with Broccoli Rabe – a Completely Different Twist on Vegetable Soup, White Bean and Vegetable Soup, and White Bean and Vegetable Soup.
Servings: 6
Preparation duration: 15 minutes
Cooking duration: 20 minutes
Ingredients:
1 tablespoon apple cider vinegar
1 cup diced bell pepper
1 14-oz can white beans, drained and rinsed
1 cup diced carrots
3/4 cup diced celery
3 tablespoons fresh minced herbs
2 cloves garlic, minced
1 cup diced green (or purple) beans
1/4 cup olive oil
3/4 cup chopped onion
1 1/2 cup diced red potato
salt and pepper
48 oz vegetable stock
1 cup diced zucchini
Equipment:
pot
Cooking instruction summary:
Heat olive oil in a large stock pot over medium heat. Add onion, carrot and celery and cook 5-8 minutes until onions are soft and translucent. Add garlic, green beans and potatoes along with a pinch of salt and pepper. Cook 7-8 minutes, stirring occasionally just until vegetables start to caramelize. Add the stock. Bring soup to a boil and then simmer for 10-15 minutes until potatoes and beans are cooked and soft. Add beans, zucchini, bell pepper and tomatoes. Cook 10 minutes. Add apple cider vinegar and fresh herbs. Season to taste with salt and pepper. Serve with crusty bread slathered in butter
Step by step:
1. Heat olive oil in a large stock pot over medium heat.
2. Add onion, carrot and celery and cook 5-8 minutes until onions are soft and translucent.
3. Add garlic, green beans and potatoes along with a pinch of salt and pepper. Cook 7-8 minutes, stirring occasionally just until vegetables start to caramelize.
4. Add the stock. Bring soup to a boil and then simmer for 10-15 minutes until potatoes and beans are cooked and soft.
5. Add beans, zucchini, bell pepper and tomatoes. Cook 10 minutes.
6. Add apple cider vinegar and fresh herbs. Season to taste with salt and pepper.
7. Serve with crusty bread slathered in butter
Nutrition Information:
covered percent of daily need
