White Bean and Vegetable Soup
Portion Size: 1 cup
Ingredients: Yields: 8 servings
| Ingredients | Notes: |
| 2 tablespoons canola oil | |
| 1 clove garlic | Washed, peeled and minced |
| ¼ cup onion | Peeled, washed, and chopped |
| ½ cup carrot | Washed, peeled and chopped |
| ¼ cup celery | Washed, trimmed and chopped |
| 1 cup zucchini squash | Washed, trimmed and chopped |
| 1 cup white cabbage | Washed, trimmed and chopped |
| ¼ teaspoon salt | |
| ¼ teaspoon pepper | |
| 6 cups low sodium chicken broth | |
| 1 (14 oz.) cans white beans | Drained and rinsed |
| ½ teaspoon dried basil | |
| 2 tablespoons dried parsley | |
| 2 cups fresh baby spinach | Washed, trimmed and chopped |
| 1/4 cup grate Parmesan cheese |
Directions:
| Steps: | Directions: | Critical Control Point /Quality Assurance |
| 1 | Heat oil in a large stock pot over medium-high heat. | |
| 2 | Sauté garlic and onion until tender, approximately 5 minutes. | |
| 3 | Stir in carrot and celery, season with salt and pepper, and cook another 2 to 3 minutes. | |
| 4 | Pour in chicken broth, beans, basil, cabbage, and parsley, and bring to a low boil. | |
| 5 | Reduce to a simmer, cover, and cook approximately one hour. Add zucchini. Cook until tender. Just before serving stir in fresh spinach. Cook uncover just until wilted. | Cook until internal temperature reaches 135°F. |
| 6 | Serve hot. Top with Parmesan cheese |
Posted in Soup Recipes
