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Description
Summer vegetables, canned beans, and bright green basil come together in a hurry in this fresh-tasting soup. You can save even more time by using 2 cups of prepared mirepoix, a mixture of chopped onion, carrots, and celery that’s available in the produce department of some grocery stores. It’s optional, but a little pesto stirred into the soup at the end along with chopped basil adds richness and robust flavor. The recipe, which makes 7 cups, is a Yummly original created by Ivy Manning.
Ingredients
- 1 small yellow onion
- 1 large carrot
- 1 celery stalk
- 3 garlic cloves
- 1 medium red potato
- 1/2 cup green beans
- 1 Tbsp. extra-virgin olive oil
- 3/4 tsp. salt
- 1/4 tsp. black pepper
- 1 Tbsp. tomato paste
- 4 cups vegetable broth (or chicken broth)
- 1 can white beans (15 oz. per can, drained and rinsed)
- 1 small zucchini
- 1/2 cup cherry tomatoes
- 1/4 cup chopped fresh basil (or fresh dill or parsley)
- 1/2 cup basil pesto (optional)
Directions
- Prepare vegetables: Chop onion, peel and thinly slice carrot, and thinly slice celery. Set aside together. Mince garlic and set aside. Chop but don’t peel the potato. Trim ends from green beans and cut into bite-size pieces. Set potato and green beans aside together.
- Heat oil in a Dutch oven or other 5- to 6-qt. pot over medium-high heat. Add onion, carrot, celery, salt, and pepper and cook, stirring frequently, until onion is translucent, about 5 minutes.
- Add garlic and tomato paste and cook, stirring constantly, until fragrant, 45 seconds.
NutritionView More
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| Calories110Calories from Fat25 |
| % DAILY VALUE |
| Total Fat3.5g5% |
| Saturated Fat0g0% |
| Trans Fat |
| Cholesterol |
| Sodium1440mg60% |
| Potassium550mg16% |
| Protein3g |
| Calories from Fat25 |
| % DAILY VALUE |
| Total Carbohydrate18g6% |
| Dietary Fiber3g12% |
| Sugars7g |
| Vitamin A80% |
| Vitamin C35% |
| Calcium4% |
| Iron6% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Notes
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