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January 15, 2009

Healthy Recipe: Italian Vegetable and White Bean Soup

There are so many ways to make “Italian soup” but this healthy recipe doesn't require soaking beans overnight or pureeing the vegetables. It's simple, hearty and tasty. The best in healthy eating!

Top it with a drizzle of olive oil, or for those who love it, try truffle oil. We're serving ours with Parmesan cheese toast, but another option is to serve it with a wedge of Parmesan cheese on the side.

Makes 4-6 servings (about 6 cups)

2 tablespoons olive oil
½ large onion, chopped
2 garlic cloves, chopped
1 tablespoon chopped fresh thyme
1 teaspoon chopped fresh rosemary
2 stalks celery, cut in ¼ inch slices (about ¾ cup)
2 medium carrots, cut in ¼ inch slices (about ¾ cup)
½ teaspoon salt
1 (14.5 ounce) can diced tomatoes
3 cups vegetable or chicken broth
1 tablespoon chopped fresh basil
1 bay leaf
2 (15 ounce) cans cannellini beans, drained and rinsed
Salt
Pepper

Heat olive oil in large saucepan over medium heat; add onion, garlic, thyme and rosemary and sauté about 5 minutes. Stir in celery, carrots and salt and sauté about 10 more minutes. Add tomatoes, broth, basil and bay leaf and simmer about 15 minutes or until vegetables are tender. Add beans and continue to simmer about 5-10 minutes. Remove bay leaf, season with salt and pepper to taste.

Posted by Laura on January 15, 2009 | Permalink



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Comments

Oh, this is a gift beyond rubies. Winter and soup go together like women and healthy weight attitudes. Thank you for the sanity here, stitched into every piece. Going to try the soup in my slow cooker tomorrow.

Posted by: Marion | Jan 15, 2009 7:47:22 PM

Great recipe! Thanks so much! Molly

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