Show-Me-State Vegetable-Bean Soup

BECKY LUIGART-STAYNER

Yield: 10 servings (serving size: 1 cup soup and about 1 1/2 teaspoons cheese)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 227
  • Calories from fat: 12%
  • Fat: 3g
  • Saturated fat: 1.5g
  • Monounsaturated fat: 0.7g
  • Polyunsaturated fat: 0.5g
  • Protein: 14.4g
  • Carbohydrate: 38g
  • Fiber: 6.8g
  • Cholesterol: 8mg
  • Iron: 4.1mg
  • Sodium: 419mg
  • Calcium: 187mg

Ingredients

  • 1 pound dried navy beans
  • 8 cups water
  • 1/2 cup dry red wine
  • 2 teaspoons dried basil
  • 1 1/2 teaspoons salt
  • 1 teaspoon dried marjoram
  • 1/4 teaspoon pepper
  • 2 cups chopped onion
  • 2 cups sliced zucchini
  • 1 cup chopped celery
  • 1 cup chopped red bell pepper
  • 1 cup sliced carrot
  • 6 garlic cloves, minced
  • 1 (6-ounce) can tomato paste
  • 1/3 cup grated fresh Romano cheese

Preparation

  1. Sort and wash beans; place in a large Dutch oven. Cover with water to 2 inches above beans; bring to a boil. Cook 2 minutes. Remove from heat; cover and let stand 1 hour.
  2. Drain beans; return to pan. Add 8 cups water and next 5 ingredients (water through pepper); bring to a boil. Cover, reduce heat, and simmer 1 1/2 hours. Add onion and next 5 ingredients (onion through garlic); simmer, uncovered, 50 minutes or until vegetables are tender. Stir in tomato paste; cook an additional 10 minutes. Ladle soup into bowls, and sprinkle with cheese.
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