Mediterranean cannellini bean soup

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MEDITERRANEAN CANNELLINI BEAN SOUP

I got this from a cooking club I am a memeber of.

Usually they have a lot of omni recipes I modify, but

this is totally vegan!!!

 

1 tablespoon olive oil

1 cup chopped onions

3 garlic cloves, minced

3 new potatoes, unpeeled, diced

2 (14.5-oz.) cans diced tomatoes

   with garlic, oregano and basil,

   undrained

1 1/2 cups hot water

2 medium carrots, halved

   lengthwise, sliced

1 (15-oz.) can cannellini

   beans, drained, rinsed

 

1. Heat large saucepan over medium heat until hot. Add

oil and onions; cook 2 to 3 minutes. Stir in garlic;

cook 30 seconds or until fragrant.

 

 

2. Stir in potatoes, tomatoes and water; bring to a

boil. Add carrots. Reduce heat to medium-low to low;

partially cover and simmer 10 minutes or until

vegetables are crisp-tender, stirring occasionally.

Add beans; cook 5 minutes.

 

 

4 (1 3/4-cup) servings

 

 

PER SERVING: 290 calories, 4 g total fat (.5 g

saturated fat), 10.5 g protein, 55 g carbohydrate, 0

mg cholesterol, 390 mg sodium, 12 g fiber

 

~Mel

 

 

 

 

 

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