Melissa (assilembob) wrote in vegancooking,
Melissa
assilembob
vegancooking

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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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