Vegetable-Bean Soup

Prep Time: 0 Minutes

Cook Time: 0 Minutes

Ready In: 0 Minutes

Servings: 9

This soup offers a warm, comforting start to an autumn meal.

Ingredients:

1 tablespoon olive oil

1 1/2 cups thinly sliced leek (about 2 large)

1 cup finely chopped carrot

1 cup thinly sliced celery

4 cups fat-free, less-sodium chicken broth

2 cups finely chopped baking potato (about 3/4 pound)

1 cup water

1/2 teaspoon salt

1/2 teaspoon dried rosemary

1/4 teaspoon black pepper

2 garlic cloves, minced

1 (15.8-ounce) can great northern beans or other white beans, drained

1 (14.5-ounce) can no-salt-added stewed tomatoes, undrained

4 cups thinly sliced napa (chinese) cabbage (about 1 pound)

2/3 cup chopped fresh flat-leaf parsley

Directions:

1. Heat oil in a large Dutch oven over medium heat. Add leek, carrot, and celery; cook 8 minutes or until tender, stirring occasionally. Stir in broth and next 8 ingredients (broth through tomatoes); bring to a boil.
2. Reduce heat; simmer 20 minutes or until vegetables are tender. Stir in cabbage; cover and cook 1 minute or until cabbage wilts. Stir in parsley.

By RecipeOfHealth.com