Cannellini Bean Soup (Volumetrics)
- Ready In:
- 30mins
- Ingredients:
- 14
- Yields:
-
6 cups
- Serves:
- 4
ingredients
- 1 teaspoon olive oil
- 1 cup chopped onion
- 1 1⁄2 teaspoons chopped garlic
- 1 cup water
- 2 cups cored died tomatoes
- 2 cups canned cannellini beans, drained and rinsed
- 1 cup diced zucchini
- 1⁄2 cup frozen peas, thawed
- 1 cup thinly sliced carrot
- 1 tablespoon chopped flat leaf parsley
- 3⁄4 teaspoon dried thyme
- fresh ground black pepper
- 2 cups vegetable broth
- 4 tablespoons parmesan cheese
directions
- Lightly spray a 4 to 5 quart pot with cooking spray and place over medium heat. Add the oil, onion, and garlic and cook 5 minutes, stirring frequently.
- Stir in remaining ingredients (except cheese) and bring to a simmer, stirring occasionally. Simmer 10 minutes, stirring occasionally. Sprinkle with Parmesan when serving.
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RECIPE SUBMITTED BY
zeldaz51
United States
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