Garden Vegetable and Bean Soup

Name: Garden Vegetable and Bean Soup
Prep time: 35 min
Cook time: 35 min
Total time: 35 min
Yield: 8
Cuisine: Global
Ingredients: 1 cabbage, chopped; 473 milliliters 19-ounce can cannellini beans, drained and rinsed (may substitute Great Northern Beans or any white beans); 2 carrots, peeled and diced; 2 teaspoons dried basil; 4 teaspoons garlic or four cloves minced garlic; 227 grams frozen green beans; 1 large onion, diced; 2 teaspoons dried oregano; 8 servings generous grinding of black pepper; 1 teaspoon salt; 2 Tbsps tomato paste; 1 liters fat-free vegetable broth (but I used Imagine Un-Chicken broth); 1 large zucchini, diced

Need a gluten free and vegan soup? Garden Vegetable and Bean Soup could be a great recipe to try. This recipe serves 8. This recipe covers 13% of your daily requirements of vitamins and minerals. One portion of this dish contains approximately 7g of protein, 0g of fat, and a total of 114 calories. fatfreevegan.com. A mixture of onion, can cannellini beans, basil, and a handful of other ingredients are all it takes to make this recipe so flavorful. From preparation to the plate, this recipe takes roughly 35 minutes. It will be a hit at your Autumn event.

Instructions

Add all the remaining ingredients EXCEPT the zucchini and cannellini beans and bring to a boil. Cover, reduce the heat to medium and simmer for about 15 minutes or until the beans are tender.

Ingredients you will need

Cannellini Beans