Vegetable Soup with White Beans & Brown Rice Pasta Shells
2
Points®
Total Time
55 min
Prep
17 min
Cook
38 min
Serves
8
Difficulty
Easy
This soup is chock-full of vegetables and sure to hit the spot on a chilly evening. The recipe calls for all fresh vegetables and herbs, but you could use frozen carrots and green beans if you’d like; they’ll probably require less cooking time, so adjust accordingly. And in place of fresh thyme sprigs, you can use 1 teaspoon dried thyme. You can easily make the soup vegan by substituting vegetable stock for chicken stock.
Ingredients
Cooking spray
5 spray(s)
Uncooked leeks
1½ cup(s), chopped
Celery
1 cup(s), chopped, chopped
Garlic
4 clove(s), minced
Unsalted chicken stock
8 cup(s)
Green cabbage
6 cup(s), shredded, coarsely chopped
Carrots
2 cup(s), sliced
Kosher salt
1½ tsp
Black pepper
1 tsp
Fresh thyme
5 sprig(s)
Bay leaf
3 leaf/leaves
Canned diced tomatoes
14½ oz, undrained
Uncooked string beans
3 cup(s), cut into pieces, cut into 2-inch pieces
Canned cannellini beans
15 oz, rinsed and drained
Cooked brown rice pasta
2 cup(s), shell variety
