ITALIAN VEGETABLE SOUP

By JanV

Serve with grated parmesan on top fo extra flavor. Fresh herbs are a wonderful addition to this soup also.

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Ingredients

• 2 Tbsp. olive oil
• 2 medium onions, finely chopped (about 1 cup)
• 2 medium carrots, finely chopped (about 1 cup)
• 1 rib celery, thinly sliced (about 1/2 cup)
• 6 cloves garlic, minced
• 3 medium tomatoes (about 1 lb.) OR 1 can (14.5 oz.) diced tomatoes
• 2 cartons (32 oz. each) fat-free chicken or vegetable broth
• 1 Tbsp. chopped fresh oregano or 1 tsp. dried
• 1 Tbsp. chopped fresh basil or 1 tsp. dried
• 1 Tbsp. chopped fresh thyme or 1 tsp. dried
• 1 cup bulgur
• 1 can (16 oz.) white beans, such as cannellini or great northern, rinsed & drained
• 1 can (16-oz.) red or black beans, rinsed & drained
• 1/4 cup chopped fresh flat-leaf parsley

Preparation

Step 1

Heat oil in a stock pot over medium high heat. Add onions, carrots and celery and cook 5 minutes or until vegetables are tender, stirring occasionally. Add garlic and cook 1 minute or until golden. Do not brown. Add tomatoes, broth, oregano, basil and thyme and bring to a boil. Add cabbage and bulgur and reduce heat to a simmer. Cook 20 to 30 minutes or until bulgur is tender. Sitr in beans and simmer 5 minutes longer. Season with parsley.