I tend to find a recipe I like and stick with it, so I’ve fallen into a vegetable soup rut lately. I’ve been making the same Bean and Vegetable Soup for a long time–it’s easy and we all like it–but sometimes I have to remind myself that there are other options out there, and some of them might be great.
So when I saw the Weight Watchers Zero Points Garden Vegetable Soup over at Alanna Kellogg’s incredible blog, A Veggie Venture, I thought that this might be the time to expand my horizons and try a new vegetable soup. It didn’t hurt that Alanna had marked it as a favorite recipe and named it as the best soup on her blog for January. Or that it’s filled with fresh veggies and nutrient-rich cabbage. I decided to give it a try, with one little addition: I added a can of cannellini beans to turn this soup into a one-pot meal. I also increased the seasoning slightly because of the increased volume of the beans, but otherwise, this soup is exactly as Alanna posted it.
Garden Vegetable and Bean Soup
- 6 cups fat-free vegetable broth (but I used Imagine Un-Chicken broth)
- cooking spray
- 2 carrots, peeled and diced
- 1 large onion, diced
- 4 teaspoons garlic or four cloves minced garlic
- 1/2 cabbage, chopped
- 1/2 pound frozen green beans
- 2 tablespoons tomato paste
- 1 1/2 teaspoons dried basil
- 1 1/2 teaspoons dried oregano
- generous grinding of black pepper
- 1 teaspoon salt
- 1 large zucchini, diced
- 1 19-ounce can (2 cups) cannellini beans, drained and rinsed (may substitute Great Northern Beans or any white beans)
- Sauté the carrots, onion and garlic in a large non-stick pot for about 5 minutes. Add all the remaining ingredients EXCEPT the zucchini and cannellini beans and bring to a boil. Cover, reduce the heat to medium and simmer for about 15 minutes or until the beans are tender.
- Add the zucchini and cannellini and cook until the zucchini are tender.
Preparation time: 10 minute(s) | Cooking time: 25 minute(s)
Number of servings (yield): 8
Each serving provides 86 Calories; trace Total Fat; (4% calories from fat); 4g Protein; 17g Carbohydrate; 0mg Cholesterol; 448mg Sodium; 5g fiber.
Simple though it seems, this soup was wonderful. And–attention parents–it is kid-friendly! When I asked how she liked it, E. was so busy spooning it into her mouth that all she could do was give me a thumbs-up signal. She asked for a second bowl, and she’s got leftovers in her thermos for lunch today.