Italian White Bean Soup

Italian White Bean Soup

from tasteofhome.com
Dinner
30 min
6 servings
164 kcal / serving

Have a refrigerator full of vegetables and a can of beans? That's all you need for a pot of hearty Italian white bean soup.

Ingredients

  • 1 tablespoonolive oil
  • 1 mediumpotato, peeled and cut into 1/2-inch cubes
  • 2 mediumcarrots, chopped
  • 1 mediumonion, chopped
  • 2celery ribs, chopped
  • 1 mediumzucchini, chopped
  • 1 teaspoonfinely chopped seeded jalapeno pepper
  • 1 cannavy beans, rinsed and drained
  • 21/2 cups vegetable or chicken broth
  • 1 cantomato sauce
  • 2 tablespoonsminced fresh parsley or 2 teaspoons dried parsley flakes
  • 1 teaspoonsminced fresh thyme or 1/2 teaspoon dried thyme

Directions

  1. 1

    Heat the oil in a Dutch oven over medium heat. Saute the potato and carrots for 3 minutes, stirring occasionally. Add the onion, celery, zucchini and jalapeno. Stir and cook for another 3 to 4 minutes until crisp-tender.

  2. 2

    Add the beans, broth, tomato sauce, parsley and thyme.

  3. 3

    Bring the soup to a boil, then reduce to a simmer. Cover the Dutch oven and cook for 12 to 15 minutes until the vegetables are tender.