Two Bean & Veggie Soup

This meatless soup contains chicken broth, with canned cannellini and black beans, plus onion, carrot, celery, and cabbage. It adds thyme and cilantro for flavor.

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Ingredients:

• 1 tablespoon olive oil
• 1-1/2 cups chopped onion
• 1/2 cup chopped carrot
• 1/4 cup sliced celery
• 1/4 teaspoon dried thyme leaves, crushed
• 1 garlic clove, minced
• 2 cans (each 14.5 oz.) reduced-sodium & reduced-fat chicken broth
• 2 cups water
• 1 cup shredded cabbage (as for slaw)
• 1 can (15 oz.) cannellini beans, rinsed & drained
• 1 can (15 oz.) black beans, rinsed & drained
• Salt and pepper
• 2 tablespoons chopped cilantro

Method

In Dutch oven, over medium heat, heat olive oil. Add carrot, celery, thyme and garlic. Cook, stirring frequently, 10 minutes. Add broth and water and bring to boil, stirring and scraping bottom of pan. Reduce heat and simmer, covered, 15 minutes. Add cabbage; cover and simmer 10 minutes. Add beans and heat through. Season to taste with salt and pepper. Sprinkle with cilantro to serve.

Notes: I won't say that low-fat recipes are 'just as good' as Grandma's, but they do make sense.

Number of servings: 4

Submitted By: Foodler
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