Vegetable Bean Soup



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1 tablespoon olive oil
4 cups assorted fresh vegetables, such as diced red and yellow bell peppers, small broccoli florets, julienned or thinly sliced carrots, diced zucchini or yellow squash
2 cloves garlic
1 (14 1/2 ounce) can no salt added stewed tomatoes, undrained
1 (14 or 14.5 ounce) can low sodium chicken broth
1/4 teaspoon rosemary, chopped
1/4 teaspoon freshly ground black pepper
1 (15 or 16 ounce) can navy or great northern beans, rinsed and drained
1/4 cup chopped basil or Italian parsley
1/4 cup grated Parmesan cheese


1. Heat oil in a large deep skillet over medium-high heat. Add vegetables and garlic; cook 2 minutes, stirring occasionally. Add tomatoes, broth, rosemary and pepper; bring to a boil over high heat. Reduce heat; simmer uncovered 15 minutes or until vegetables are tender.

2. Stir in beans and basil; heat through. Ladle soup into shallow bowls; top with cheese. Yield: 4 (serving size: about 1-1/3 cups).

Created date

December 2005