Preparation Time: 30 minutes or less!
This hearty soup is nearly all vegetables! One cup has 113 calories and 5 grams of protein. It’s a great lunch by itself or dinner with a side salad!
(Joline’s notes) If you’d like to increase the protein and fiber you could add kale sliced very thinly within the last 10 minutes. Instead of water I used vegetable broth-intensifies the flavors. Try apple cider vinegar instead of white wine.
1 Tbs. olive oil
1/2 tsp. dried oregano
1/2 tsp. dried basil
1 medium onion, diced (1 1/2 cups)
1-2 carrots, sliced into rounds (1 cup)
3 stalks celery, sliced (1 cup)
6 cloves garlic, minced (2 Tbs)
1/2 cup sliced sun-dried tomatoes
1 15 oz can white beans, rinsed and drained
1 cup fresh or frozen peas
2 Tbs. white wine vinegar
1. Heat oil in 3 qt. saucepan over medium heat. Add oregano and basil, stir for 30 seconds. Add onion, carrots, celery and garlic. Cover and cook 5 minutes.
2. Add sun-dried tomatoes, and cook 5 minutes more. Add white beans and 2-3 cups of water, and season with salt(try a no salt alternative) and pepper. Bring soup to a boil, reduce heat to medium low and simmer 10 minutes. Add peas, simmer 3-5 minutes more. Stir in vinegar and serve!
Recipe from Vegetarian Times February 2010
~ Recipe from www.healthylivingwithjoline.com
Great no salt additive is Dash