Vegetable-Bean Soup

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This soup offers a warm, comforting start to an autumn meal.
9 servings (serving size: 1 cup)


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1 tablespoon olive oil
1 1/2 cups thinly sliced leek (about 2 large)
1 cup finely chopped carrot
1 cup thinly sliced celery
4 cups fat-free, less-sodium chicken broth
2 cups finely chopped baking potato (about 3/4 pound)
1 cup water
1/2 teaspoon salt
1/2 teaspoon dried rosemary
1/4 teaspoon black pepper
2 garlic cloves, minced
1 (15.8-ounce) can Great Northern beans or other white beans, drained
1 (14.5-ounce) can no-salt-added stewed tomatoes, undrained
4 cups thinly sliced napa (Chinese) cabbage (about 1 pound)
2/3 cup chopped fresh flat-leaf parsley


Heat oil in a large Dutch oven over medium heat. Add leek, carrot, and celery; cook 8 minutes or until tender, stirring occasionally. Stir in broth and next 8 ingredients (broth through tomatoes); bring to a boil.

Reduce heat; simmer 20 minutes or until vegetables are tender. Stir in cabbage; cover and cook 1 minute or until cabbage wilts. Stir in parsley.

Created date

May 2005

Nutritional Information

Calories 136
Caloriesfromfat 12 %
Fat 1.8 g
Satfat 0.3 g
Monofat 1.2 g
Polyfat 0.3 g
Protein 6.3 g
Carbohydrate 24.8 g
Fiber 3.1 g
Cholesterol 0.0 mg
Iron 2.5 mg
Sodium 458 mg
Calcium 97 mg