Nutrition Facts

Serving Size¼ of recipe
Total Fat4 g
Saturated Fat1 g
Sodium534 mg
Total Carbohydrate37 g
Dietary Fiber7.5 g
Protein10 g

Servings and Times


Tip: Freeze or save leftovers for lunch.

Ingredients and Preparation

Reduced-sodium vegetable broth1 (14-ounce) can
Water14 ounces
Olive oil1 tablespoon
Small white onion, finely chopped1
Garlic, minced2 cloves
Carrot, peeled and thinly sliced1
Celery stalk, thinly sliced1
Yukon gold potato, peeled and cut into ½-inch squares1
Dried thyme¼ teaspoon
Flat-leaf parsley, chopped2 tablespoons
Salt½ teaspoon
Freshly ground pepper to taste
Tomatoes, seeded and chopped2
White (eg, cannelloni) beans, rinsed and drained1 (14.5-ounce) can
Grated Parmesan cheese, divided4 teaspoons
  1. Directions
  2. In a large saucepan, bring the broth and water to a boil.
  3. 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.
  4. 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.
  5. Let stand a few minutes before serving.
  6. Top with Parmesan cheese.