VEGETABLE BEAN RECIPES

Name: Vegetable-Bean Soup
Prep time: 25 min
Total time: 50 min
Ingredients: 2 tablespoons extra-virgin olive oil; 2 medium carrots, diced small; 2 celery stalks, diced small; 1 medium yellow onion, diced small; 3 garlic cloves, minced; 1 teaspoon dried thyme; Coarse salt and ground pepper; 2 cans (15.5 ounces each) cannellini beans, rinsed and drained; 1 can (28 ounces) diced tomatoes; 4 cups low-sodium vegetable broth; 1/4 cup chopped fresh parsley; Grated Parmesan, for serving

VEGETABLE-BEAN SOUP RECIPE | MARTHA STEWART

Vegetable-Bean Soup Recipe | Martha Stewart image

This time of year is filled with fancy fare, so we all need a change of pace during the week. This simple soup is tasty, and extremely gratifying.

Provided by Martha Stewart

Categories Soup Recipes

Total Time 50 minutes

Prep Time 25 minutes

Number Of Ingredients 12

Ingredients

2 tablespoons extra-virgin olive oil
2 medium carrots, diced small
2 celery stalks, diced small
1 medium yellow onion, diced small
3 garlic cloves, minced
1 teaspoon dried thyme
Coarse salt and ground pepper
2 cans (15.5 ounces each) cannellini beans, rinsed and drained
1 can (28 ounces) diced tomatoes
4 cups low-sodium vegetable broth
1/4 cup chopped fresh parsley
Grated Parmesan, for serving

Steps:

In a large pot, heat oil over medium-high. Add carrots, celery, and onion and cook until onion is translucent, about 6 minutes. Add garlic and thyme and season with salt and pepper; cook until fragrant, about 3 minutes. Add beans, tomatoes, broth, and parsley and bring to a boil. Reduce heat and simmer until vegetables are tender, 25 to 30 minutes. Season to taste with salt and pepper. Divide soup among four bowls and serve with Parmesan.

Nutrition Facts : Calories 312 g, FatContent 8 g, FiberContent 10 g, ProteinContent 11 g, SaturatedFatContent 1 g

BEAN AND VEGETABLE SALAD RECIPE: HOW TO MAKE IT

Bean and Vegetable Salad Recipe: How to Make It image

"This medley of beans won the enthusiastic approval of my husband, who says he'll eat low-fat, low-cholesterol food only if ti tastes really good," relates Bonnie McKinsey from Greenville, South Carolina. "The peas and corn add crunch and color."

Provided by Taste of Home

Categories Lunch

Total Time 15 minutes

Prep Time 15 minutes

Cook Time 0 minutes

Yield 10 servings.

Number Of Ingredients 12

Ingredients

1 can (16 ounces) kidney beans, rinsed and drained
1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
1 can (14-1/2 ounces) Italian diced tomatoes, drained
1-1/2 cups frozen peas
1-1/2 cups frozen corn
1/2 cup chopped onion
1/2 cup chopped green pepper
3 tablespoons red wine vinegar
2 tablespoons olive oil
1 garlic clove, minced
1/2 teaspoon salt
1/4 teaspoon pepper

Steps:

In a large bowl, combine the first seven ingredients. In a small bowl, combine the vinegar, oil, garlic, salt and pepper until blended. Pour over bean mixture; toss gently to coat. Cover and refrigerate for at least 4 hours.

Nutrition Facts : Calories 176 calories, FatContent 4g fat (0 saturated fat), CholesterolContent 0 cholesterol, SodiumContent 358mg sodium, CarbohydrateContent 30g carbohydrate (0 sugars, FiberContent 8g fiber), ProteinContent 7g protein. Diabetic Exchanges 1-1/2 starch

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