Cannellini Bean Soup (Volumetrics)

Submitted by zeldaz51

"Quick to make, high-fiber soup from The Volumetrics Eating Plan. Omit cheese and add some nutritional yeast for the vegan version. Use any white bean you prefer. Freezes well."

 

• 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

1. 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.
2. Stir in remaining ingredients (except cheese) and bring to a simmer, stirring occasionally. Simmer 10 minutes, stirring occasionally. Sprinkle with Parmesan when serving.