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Categories:
onion green pepper carrots celery summer zucchini olive oil chicken broth vegetable juice tomatoes white beans garlic Italian seasoning bay leaves ground black pepper chicken bouillon cubes green beans beans peas
Viewed: 33 - Published at: 7 years agoIngredients
- 1 medium onion, chopped
- 1 large green pepper, chopped
- 2 large carrots, chopped
- 1 celery heart, chopped
- 2 medium summer squash, chopped
- 1 small zucchini, chopped
- 1 tablespoon olive oil
- 64 ounces low sodium chicken broth
- 1 (11 1/2 ounce) canlow-sodium v-8 vegetable juice
- 1 (14 1/2 ounce) canlow-sodium diced tomatoes
- 1 (15 1/2 ounce) can small white beans, rinsed
- 12 teaspoon crushed garlic (to taste)
- 2 teaspoons italian seasoning
- 2 bay leaves
- 14 teaspoon ground black pepper
- 2 chicken bouillon cubes (optional)
- 1 (14 1/2 ounce) canlow-sodium French style green beans
- 1 (14 1/2 ounce) canlow-sodium wax beans
- 1 (8 1/2 ounce) canlow-sodium peas
- 2 cups fresh Baby Spinach (optional)
Method
- Saute chopped vegetables (except squash & zucchini) in 1 tablespoon of olive oil over medium heat for 5 minutes.
- Add chicken broth, V-8 juice (can substitute 8 oz.
- tomato sauce, if necessary), diced tomatoes, white beans, crushed garlic, Italian seasoning, bay leaves, black pepper, and (if using) chicken bouillon cubes.
- Bring to a boil, reduce heat and simmer for 30 minutes.
- Add diced squash and zucchini and continue simmering for 15 minutes.
- Add French-style green beans, wax beans, and peas and simmer for 5 minutes.
- Remove from heat, and if including baby spinach, stir it into the soup while the soup is hot so it will wilt into the soup before serving or storing.
- Variations for individual bowls:.
- Garnish with 1 teaspoon of parmesan cheese for extra flavor.
- Pasta Fagioli variation - add 2 tablespoons of cooked elbow or other small pasta and 1 tablespoon of parmesan cheese before re-heating to simulate Pasta Fagioli for a main course serving.
- Southwest variation - add 1/4 teaspoon chili powder, 1/4 tsp cumin, 1 tablespoon leftover canned corn, and a dash of cayenne or 1 teaspoon of picante sauce before reheating.
- Indian Curry variation - add 1/2 teaspoon curry powder and 1 tablespoon plain low-fat yogurt before reheating.
- Elevate any version to a main course serving by adding a little leftover cooked chicken, pork, or ham before reheating.
