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Vegetable-Bean Soup

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

Ingredients

  • 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

Nutrition 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

How to Make It

  1. 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.

  2. 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.