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Thick & Rich Garden Vegetable Soup |
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Ingredients
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*2 tbsp extra virgin olive oil, divided
*1 1/2 C onion, chopped
*1 tbsp garlic, minced and divided
*4 1/4 C of water, divided
*1 (14 1/2 oz.) can reduced fat&sodium chicken broth
*1 C of small whole wheat pasta
*1 carrot, cut lengthwise into fourths then sliced
*1 (15 oz.) can cannellini beans, rinsed and drained
*4 C of broccoli florets
*1 zucchini, cut in half lengthwise then sliced
*1 C of cut green beans
*1 C fresh parsley leaves
*2 tbsp Parmesan cheese, grated
*2 1/2 C plum tomatoes, chopped
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Directions
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1. Place 1 tsp of oil and the onions into a 5 qt. pot, cover the pot and cook 5 minutes.
2. Stir in 2 tsp of garlic and cook 30 seconds, pour in the broth and 4 C of water and bring to a boil.
3. Stir in the pasta and carrots and boil 5 minutes.
4. Remove 3/4 C of beans and set aside, stirring the remaining beans, broccoli, zucchini and green beans into the pot and boil 5 minutes.
5. Place the remaining beans, oil, garlic, water, parsley and cheese into the blender and puree until smooth.
6. Stir the mixture and the tomatoes into the soup just before serving.
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Story
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Anytime you make soup with cannellini beans, black beans, navy beans, or northern beans, it makes the soup nice and thick if you scoop out a few and blend them, then add them back in. Just adding the beans themselves without blending will make a soup thicker, but blending them into a puree really does the trick.
This soup is packed with veggies so is very nutritious and filling. We enjoy it whenever we can get a hold of fresh garden vegetables, but it is equally as tasty in the dead of the winter with store-bought veggies.
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