Speedy Vegetable and Bean Soup

 

This isn't the most beautiful bowl of soup but it's stunning to taste. There's a zing from red pepper flakes, sweetness from the baby zucchini and carrots and a creaminess from the beans. What I love about this soup is that is arrives at the table within 40 minutes, including prep time and can be made vegan if you don't use chicken stock. Whatever veggies you have on had can be used but I like this assortment because it lends a sweet, savory note that leaves me wanting bowl after bowl. 

Makes 8 servings

Per serving: 149 cals/2.1g fat/25.6g carbs/6.5g protein/5g sugar

INGREDIENTS:

1 tablespoon Extra Virgin Olive Oil
3 cloves garlic, chopped
1/4 teaspoon crushed red pepper flakes
1 medium onion, chopped
10 baby carrots (or 2 carrots peeled), chopped
2 ribs celery, chopped
2 baby zucchinis, sliced into half moons
2 cups vegetable or no salt added chicken stock
1 (15 ounce) can diced tomato
2 teaspoons of granulated swerve or sugar (if using sugar nutrition info will change)
1 (15 ounce) can small white beans (blend 1/2 the can to make soup creamy)
1 (12 ounce) bag of frozen green beans
Salt and pepper
Freshly grated parmiggiano  

In a medium-low heated dutch oven add the oil then garlic and red pepper flakes. Allow to cook for 30 seconds until fragrant. Add onion through zucchini to the pan, add some kosher salt and cook 10 minutes. Then add stock through white beans. Bring soup to a bubble and simmer 20 minutes. Add green beans and simmer 5 more minutes. Season with salt and pepper to taste. Serve with plenty of parm. 

Adapted from Rachael Ray