Cannellini Bean Soup (Volumetrics)

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: 30 mins
• Serves: 4
• Yields: 6 cups

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.