Quick to make, high-fiber soup from The Volumetrics Eating Plan. Omit cheese and add some nutritional yeast for the vegan version. Use any white bean you prefer. Freezes well.

Ingredients

4 serv.

olive oil↗1 teaspoon
chopped onion1 cup
chopped garlic1 1⁄2 teaspoons
water↗1 cup
cored died tomatoes2 cups
canned cannellini beans↗2 cups
drained and rinsed
diced zucchini1 cup
frozen peas↗1⁄2 cup
thawed
thinly sliced carrot1 cup
chopped flat leaf parsley1 tablespoon
dried thyme↗3⁄4 teaspoon
fresh ground black pepper↗
vegetable broth↗2 cups
parmesan cheese↗4 tablespoons

Step-by-step instructions

1
Lightly spray a 4 to 5 quart pot with cooking spray and place over medium heat. Add the oil, onion, and garlic and cook 5 minutes, stirring frequently.
2
Stir in remaining ingredients (except cheese) and bring to a simmer, stirring occasionally. Simmer 10 minutes, stirring occasionally. Sprinkle with Parmesan when serving.

Source: food.com

Original recipe ↗

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