Nothing is simpler than throwing all the ingredients into the pot, then forgetting about them as they simmer to hearty flavour. Look for the soup mix, usually made with beans and lentils, in the bean section of the supermarket.
- Portion size 5 servings
Ingredients
Method
In large saucepan or Dutch oven, stir together chopped onions, celery, carrots, vegetable stock, water, tomato paste, Italian seasoning, salt, pepper and soup mix; bring to boil.
Reduce heat to medium-low; cover and simmer, stirring occasionally, for about 2 hours or until beans are tender. (Make-ahead: Let soup cool for 30 minutes; refrigerate in shallow airtight containers for up to 2 days or freeze for up to 2 weeks. Gently reheat soup to continue, adding up to 2 cups/500 mL more water or stock if desired.)
Serve sprinkled with Parmesan cheese.
Nutritional facts <b>Per serving:</b> about
- Sodium 925 mg
- Protein 15 g
- Calories 266.0
- Total fat 3 g
- Cholesterol 5 mg
- Saturated fat 1 g
- Total carbohydrate 46 g
%RDI
- Iron 28.0
- Folate 75.0
- Calcium 14.0
- Vitamin A 93.0
- Vitamin C 10.0
