Makes 8 servings. Recipe adapted from AARP.
Ingredients 4 15-ounce cans white beans rinsed well 2 tablespoons extra-virgin olive oil 2 large onions, finely chopped 2 stalks celery, finely chopped 2 large carrots, finely chopped 1 quart water 1 tablespoon tomato paste 2 teaspoons dried oregano 1 teaspoon salt 1/8 teaspoon cayenne pepper Freshly ground pepper to taste 2 springs fresh parsley Nutritional info per serving Calories: 258 Total fat: 5g Cholesterol: 0mg Sodium: 326mg Total Carbs: 43g Dietary Fiber: 16g Protein: 13g |
Directions
- Heat oil in a Dutch oven or soup pot over medium heat.
- Sauté onions, celery and carrots for 3 to 5 minutes.
- Add water, the drained & well rinsed beans, tomatoes, oregano, salt, cayenne and pepper.
- Simmer until vegetables are tender, about 20 minutes. Taste and adjust seasonings.
- Garnish with chopped parsley.