13-Minute Meals: White bean vegetable soup - 13 WTHR Indianapolis

13-Minute Meals: White bean vegetable soup

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Recipe by Chef Suzanne

Ingredients

  • 1 (15-ounce) can great northern beans, drained and rinsed
  • 1 tablespoon olive oil
  • ¾ cup diced onion
  • ½ cup diced carrots
  • ½ cup celery
  • 1/2 cup diced zucchini
  • ½ cup diced yellow squash
  • ½ cup chopped artichokes
  • 1 clove garlic, minced
  • 1 tablespoon chopped fresh thyme leaves (or 1 teaspoon dried)
  • 2 teaspoons chopped fresh sage leaves (or 1/2 teaspoon dried)
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 4 cups chicken broth or vegetable broth
  • 2 cups diced tomatoes
  • 2 cups chopped baby spinach leaves
  • 1/3 cup freshly grated Parmesan, optional

Directions

In a small bowl mash half of the beans with a masher or the back of a spoon, and set aside.

Heat the oil in a large soup pot over medium-high heat. Add the onion, carrots, celery, zucchini, squash, artichokes, garlic, thyme, sage, 1/2 teaspoon of salt and 1/4 teaspoon of pepper, and cook stirring occasionally until the vegetables are tender, about 5 minutes.

Add the broth and tomatoes with the juice and bring to a boil. Add the mashed and whole beans and the spinach leaves and cook until the spinach is wilted, about 3 minutes more.

Serve topped with Parmesan, if desired.

 

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