Vegetable Soup with White Beans & Brown Rice Pasta Shells
Points
Total Time: 55 min
Prep: 17 min
Cook: 38 min
Serves: 8
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
5 sprays of cooking spray
1½ cups uncooked leeks, chopped
1 cup uncooked celery, chopped
4 medium garlic cloves, minced
8 cups no-salt-added chicken stock
6 cups uncooked green cabbage, coarsely chopped
2 cups uncooked carrots, sliced
1½ tsp kosher salt
1 tsp black pepper
5 sprigs of fresh thyme
3 bay leaves
14½ oz canned diced tomatoes, undrained
3 cups uncooked string beans, cut into 2-inch pieces
15 oz canned cannellini beans, rinsed and drained
2 cups cooked brown rice pasta, shell variety
Instructions
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.
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.
Serving Size: about 2 1/2 cups Vegetable Soup with White Beans & Brown Rice Pasta Shells.
