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Hearty Vegetable Soup


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Member since 2006

Serves | Prep Time | Cook Time

Ingredients

1 Tbsp Olive Oil
1 Onion, Chopped
6 cloves Garlic, minced
4 stalks Celery, chopped
1/2 pound Green Beans, cut or snapped into 11/2" (bite-sized) pieces
4 medium Carrots, diced
1 medium Zucchini, halved lengthwise and sliced thinly
1 bunch Kale (optional)
1/2 cup fresh Basil
2 teaspoons Oregano
4 cans (14 1/2 oz.)Low Salt Beef Broth
3 cans (14 1/2 oz.)Chopped Tomatoes with juice
1 Tbsp Tomato Paste
1 can (15 oz.) Great Northern Beans
Salt
Pepper


Heat oil in large Dutch Oven or stockpot over medium-high heat. Add onion, saute 2 to 3 minutes until beginning to soften; add garlic, saute 1 minute. Add celery, green beans, and carrots; saute another 2 to 3 minutes. Add zucchini and oregano, stir until combined and fragrant. Add beef broth and bring to a boil; cover, reduce heat and simmer 30 minutes. Uncover; add tomato, tomato paste and kale, if using. Bring to a boil; cover, reduce heat and simmer another 20 minutes. Add Great Northern beans and basil. Simmer partially covered another 5 to 10 minutes until heated through.



Pairs Well With


Notes

This recipe is what helped me lose my "i'm finally going to quit smoking" weight. It's Weight Watchers/points-friendly and really fills you up! The great thing about this dish is that it tastes great hot or cold so you can make it year 'round. It's also extremely versatile: you can throw in whatever veggies you have lying around or that appeal to you.

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