Nutrition Facts
Serving Size
¼ of recipe
Calories
224
Total Fat
4 g
Saturated Fat
1 g
Sodium
534 mg
Total Carbohydrate
37 g
Dietary Fiber
7.5 g
Protein
10 g
Ingredients and Preparation
Ingredients
Measures
Reduced-sodium vegetable broth
1 (14-ounce) can
Water
14 ounces
Olive oil
1 tablespoon
Small white onion, finely chopped
1
Garlic, minced
2 cloves
Carrot, peeled and thinly sliced
1
Celery stalk, thinly sliced
1
Yukon gold potato, peeled and cut into ½-inch squares
1
Dried thyme
¼ teaspoon
Flat-leaf parsley, chopped
2 tablespoons
Salt
½ teaspoon
Freshly ground pepper to taste
Tomatoes, seeded and chopped
2
White (eg, cannelloni) beans, rinsed and drained
1 (14.5-ounce) can
Grated Parmesan cheese, divided
4 teaspoons
Directions
- In a large saucepan, bring the broth and water to a boil.
- Meanwhile, heat oil in a Dutch oven or large pot over medium-high heat. Add onion and garlic, and cook for 2-3 minutes, until onion is tender. Add carrots, celery, and potatoes, and cook for 3-4 minutes, until carrots are tender.
- Add hot broth and water to vegetable mixture and stir. Season with thyme, parsley, salt, and pepper. Bring to a boil, then reduce heat and simmer for 10-12 minutes. Stir in tomatoes and beans, cover, and simmer for 10 minutes.
- Let stand a few minutes before serving.
- Top with Parmesan cheese.