Nutrition Facts

Serving Size ¼ of recipe
Calories 224
Total Fat 4 g
Saturated Fat 1 g
Sodium 534 mg
Total Carbohydrate 37 g
Dietary Fiber 7.5 g
Protein 10 g

Servings and Times

Servings 4

Tip: Freeze or save leftovers for lunch.

Ingredients and Preparation

Ingredients Measures
Reduced-sodium vegetable broth 1 (14-ounce) can
Water 14 ounces
Olive oil 1 tablespoon
Small white onion, finely chopped 1
Garlic, minced 2 cloves
Carrot, peeled and thinly sliced 1
Celery stalk, thinly sliced 1
Yukon gold potato, peeled and cut into ½-inch squares 1
Dried thyme ¼ teaspoon
Flat-leaf parsley, chopped 2 tablespoons
Salt ½ teaspoon
Freshly ground pepper to taste
Tomatoes, seeded and chopped 2
White (eg, cannelloni) beans, rinsed and drained 1 (14.5-ounce) can
Grated Parmesan cheese, divided 4 teaspoons
  • In a large saucepan, bring the broth and water to a boil.
  • Meanwhile, heat oil in a Dutch oven or large pot over medium-high heat. Add onion and garlic, and cook for 2-3 minutes, until onion is tender. Add carrots, celery, and potatoes, and cook for 3-4 minutes, until carrots are tender.
  • Add hot broth and water to vegetable mixture and stir. Season with thyme, parsley, salt, and pepper. Bring to a boil, then reduce heat and simmer for 10-12 minutes. Stir in tomatoes and beans, cover, and simmer for 10 minutes.
  • Let stand a few minutes before serving.
  • Top with Parmesan cheese.