Vegetable Soup with White Beans & Brown Rice Pasta Shells
4
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 leek(s)
1.5 cup(s)
Celery
1 cup(s), chopped
Garlic
4 medium clove(s)
No-salt-added chicken stock
8 cup(s)
Uncooked green cabbage
6 cup(s)
Carrots
2 cup(s)
Kosher salt
1.5 tsp
Black pepper
1 tsp
Fresh thyme
5 sprig(s)
Bay leaf
3 leaf/leaves
Canned diced tomatoes
14.5 oz
Uncooked string beans
3 cup(s)
Canned cannellini beans
15 oz
Cooked brown rice pasta
2 cup(s)
Instructions
1
Coat a large Dutch oven with cooking spray. Heat over medium-high heat. Add leeks, celery, and garlic; sauté 5 minutes. Add chicken stock, cabbage, carrots, salt, pepper, thyme, bay leaves, and tomatoes. Bring to a boil over high heat. Reduce heat to low, and simmer 15 minutes.
2
Stir in green beans and cannellini beans. Cook until green beans are crisp-tender and remaining vegetables are tender, 8-10 minutes. Stir in cooked pasta and heat to warm through. Discard thyme sprigs and bay leaves before serving.
3
Serving size: about 2 1/2 cups
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