Fresh Vegetable Bean Soup
Any small pasta variation works wonderfully in this warming chicken and vegetable soup.
Ingredients
- 2 14 oz cans chicken or beef broth
- 2 Tbs olive oil
- 1 med onion, finely chopped
- 2 stalks celery, chopped
- 2 carrots, chopped
- 1 cup fresh or frozen green peas
- 1 15 oz can beans
- 1/4 cups rosmarino or other small pasta
- 1 Tbs dry basil
- 1/4 tsp thyme
Directions
- Pour broth into a 2-quart saucepan; heat to a simmer.
- Meanwhile heat a medium sized skillet; add olive oil.
- Add fresh vegetables to the skillet in the order they are listed and prepared. Stir occasionally to cook evenly.
- Cook another 3 to 5 minutes. Add cooked vegetables, peas, beans, and herbs to broth. Simmer for 30 minutes.
Nutrition Facts
Calories 201
Calories from Fat 58 (29%)
(10%)Total Fat 6g
(4%)Saturated Fat 1g
Polyunsaturated Fat 1g
Monounsaturated Fat 4g
(0%)Cholesterol 0mg
(40%)Sodium 972mg
(9%)Potassium 324mg
Total Carbohydrate 29g
(23%)Dietary Fiber 6g
Sugars 3g
Sugar Alcohols 0g
(14%)Protein 7g
* Percent Daily Values are based on a 2,000 calorie diet.
Nutrition facts are calculated by a food expert using nutritional values provided by the USDA for common products used as recipe ingredients. Actual nutritional values may differ depending on the amounts or products used and can be affected by cooking methods.
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The information presented here is for informational purposes only and was created by a team of US–registered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires December 2025.