Thick & Hearty Vegetable Soup


vegetable soup

  • 1 Tbsp. olive oil
  • 1/2 cup chopped onion
  • 2 tsp. minced garlic
  • 1 Tbsp. olive oil
  • 1 cup diced tomatoes (fresh if available)
  • 1 cup cubed zucchini
  • 1/2 cup cubed carrots
  • 1/2 cup cubed turnips
  • 1/2 cup chopped celery
  • 1/2 pound dried navy beans
  • Black pepper to taste
  • 5 cups chicken broth
  • 1/4 cup chopped basil or parsley
  • Salt to taste
  • Grated Parmesan cheese


  • Heat oil in a large pot and add onions and garlic. Cook 1 minute over medium heat, then add tomatoes, zucchini, carrots, turnips and celery.

  • Cook, stirring, about 10 minutes.

  • Add beans, pepper and broth. Bring to a boil and simmer 1 hour and 45 minutes.

  • Add basil or parsley and salt. Ladle into bowls and sprinkle with Parmesan cheese.

    Makes Makes 6 servings; 92 calories each

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