Thick Vegetable Soup
Yield
12 servingsPrep
10 minCook
2 hrsReady
2 hrsLow in Saturated Fat, Low Cholesterol, Trans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | tablespoon |
olive oil
|
|
| 1 | cup |
turnip
diced into 1/4 inch cubes |
*
|
| 1 | cup |
onions
chopped |
|
| 1 | cup |
celery
chopped |
|
| 1 | tablespoon |
garlic
chopped |
|
| 1 | pound |
navy beans, dried
|
|
| 2 | cups |
tomatoes
diced |
|
| 1 | x |
black pepper
freshly ground |
*
|
| 2 | cups |
zucchini
1/2 inch cubes |
|
| 10 | cups |
chicken broth
|
|
| 1 | cup |
carrots
diced into 1/4 inch cubes |
|
| ¼ | cup |
basil
fresh |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 15 | ml |
olive oil
|
|
| 237 | ml |
turnip
diced into 1/4 inch cubes |
*
|
| 237 | ml |
onions
chopped |
|
| 237 | ml |
celery
chopped |
|
| 15 | ml |
garlic
chopped |
|
| 453.6 | g |
navy beans, dried
|
|
| 473 | ml |
tomatoes
diced |
|
| 1 | x |
black pepper
freshly ground |
*
|
| 473 | ml |
zucchini
1/2 inch cubes |
|
| 2.4 | l |
chicken broth
|
|
| 237 | ml |
carrots
diced into 1/4 inch cubes |
|
| 59 | ml |
basil
fresh |
*
|
Directions
Heat the oil in kettle, add onions and garlic. Cook briefly and add the tomatoes, zucchini, carrots, turnips, and celery.
Cook, stirring, for abou 10 minutes.
Add the beans, pepper, and stock. Bring to a boil and simmer for 1 hour and 45 minutes.
Add the chopped basil. Serve with Parmesan cheese on the side.
