
Fresh Vegetable Bean Soup
To download a Spanish translation of this recipe click here.
Servings: 6
Calories: 165kcal
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Ingredients
- 2 14-ounce cans chicken or beef broth
- 2 tablespoons olive oil
- 1 medium onion
- 2 stalks celery
- 2 carrots
- 1 cup fresh or frozen green peas
- 1 15.5-ounce can beans drained and rinsed
- ¼ cup rosmarina or other small pasta
- 1 tablespoon dry basil
- ¼ teaspoon dry thyme
Instructions
- Pour broth into a 2-quart saucepan. Heat to a simmer.
- Meanwhile heat a medium size skillet. Add olive oil. Clean and chop fresh vegetables in the order they are listed. As each is prepared, add it to the skillet. Stir. Cook another 3-5 minutes.
- Add sautéed vegetables, peas, beans, pasta and herbs to broth. Simmer 15 to 30 minutes.
Nutrition
Calories: 165kcal | Carbohydrates: 23g | Protein: 8g | Fat: 5g | Sodium: 480mg | Potassium: 450mg | Fiber: 8g | Calcium: 65mg