Weight Loss: Hearty Italian White Bean Soup

Hearty Italian White Bean Soup

Ingredients

1 tablespoon olive oil

1 medium potato, peeled and cut into 1/2-inch cubes

2 medium carrots, chopped

1 medium onion, chopped

2 celery ribs, chopped

1 medium zucchini, chopped

1 teaspoon finely chopped seeded jalapeno pepper

1 can (15-1/2 ounces) navy beans, rinsed and drained

2 to 2-1/2 cups vegetable or chicken broth

1 can (8 ounces) tomato sauce

2 tablespoons minced fresh parsley or 2 teaspoons dried parsley flakes

1-1/2 teaspoons minced fresh thyme or 1/2 teaspoon dried thyme

Ingredients

1 tablespoon olive oil

1 medium potato, peeled and cut into 1/2-inch cubes

2 medium carrots, chopped

1 medium onion, chopped

2 celery ribs, chopped

1 medium zucchini, chopped

1 teaspoon finely chopped seeded jalapeno pepper

1 can (15-1/2 ounces) navy beans, rinsed and drained

2 to 2-1/2 cups vegetable or chicken broth

1 can (8 ounces) tomato sauce

2 tablespoons minced fresh parsley or 2 teaspoons dried parsley flakes

1-1/2 teaspoons minced fresh thyme or 1/2 teaspoon dried thyme

Directions

In a Dutch oven, heat oil over medium-high heat. Add potato and carrots; cook and stir 3 minutes. Add onion, celery, zucchini and jalapeno; cook and stir 3-4 minutes or until vegetables are crisp-tender.

Stir in remaining ingredients; bring to a boil. Reduce heat; simmer, covered, 12-15 minutes or until vegetables are tender.

Freeze option: Freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little broth or water if necessary.