Vegetable Bean Soup

Name: Vegetable Bean Soup
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 8
Cuisine: Global
Ingredients: 30 grams fresh baby spinach, optional; 182 grams fresh broccoli florets; 850 grams cans each) navy or great northern beans, rinsed and drained, divided; 1 Tbsp canola oil; 3 mediums carrots, sliced; 101 grams sliced celery; 794 grams cans each) chicken broth; 1 teaspoons dried rosemary, crushed; 1 teaspoons dried rosemary, crushed; 0 teaspoons dried thyme; 2 to 3 garlic cloves, minced; 240 grams chopped onions; 0 teaspoons pepper; 1 teaspoons salt

Vegetable Bean Soup might be just the main course you are searching for. One serving contains 353 calories, 34g of protein, and 10g of fat. This recipe serves 8. This recipe covers 24% of your daily requirements of vitamins and minerals. Autumn will be even more special with this recipe. It is a good option if you're following a gluten free and dairy free diet. If you have canolan oil, celery, chicken broth, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes approximately 30 minutes. If you like this recipe, take a look at these similar recipes: Tuscan White Bean Soup with Broccoli Rabe – a Completely Different Twist on Vegetable Soup, Tuscan White Bean Soup with Broccoli Rabe – a Completely Different Twist on Vegetable Soup, and Vegetable Bean Soup.

Instructions

In a Dutch oven, saute the carrots, onions and celery in oil until tender.

Ingredients you will need

Carrot

Celery

Onion

Cooking Oil

Equipment you will use

Dutch Oven

Add garlic; cook 1 minute longer. Stir in broth, one can of beans, broccoli and seasonings; bring to a boil. Reduce heat; simmer, uncovered, for 5-7 minutes.

Ingredients you will need

Seasoning