Meatless Vegetable Soup

Meatless Vegetable Soup is a great option for an Italian-style soup. It is loaded with vegetables and is well-seasoned. Ingredients include: Potatoes, carrots, onions, tomatoes, parsnips and green beans and Parmesan cheese. It is seasoned with salt, pepper and thyme. This is all prepared on the stovetop and includes a spicy pesto recipe to finish it off. This is also a healthy, low fat, low calories, low cholesterol, low sodium, low sugars, low carbohydrates, heart-healthy, diabetic-friendly, vegetarian and Weight Watchers (7 SmartPoints), (6 PointsPlus) recipe. Makes: (8) servings. Serving Size: (1-3/4) cups per serving. Meatless Vegetable Soup will be loved by all of your family, friends and guests.
Prep Time: About 40 Minutes.
Cooking Time: 35 Minutes.


8 cups water
1-1/2 cups chopped, seeded tomatoes
1 cup chopped onions
1 cup chopped parsnips
1 cup chopped leaks
1/2 cup chopped carrots
1/2 cup chopped red potatoes
1-1/2 tsp Kosher salt
2 tsp fresh ground black pepper
4 sprigs thyme
2 (15 oz) cans unsalted cannellini beans, drained, rinsed
2 cups fresh cut green beans
1/4 cup extra-virgin olive oil
4 garlic cloves, chopped
1/2 cup grated vegetarian Parmesan cheese
2 cups mint leaves
2 cups basil leaves


1. Combine the first 11 ingredients in a large saucepan or soup kettle over medium-high heat. Bring to a boil. Reduce heat and simmer 20 minutes.

2. Stir in the green beans and cook 10 minutes longer or until beans are tender.

3. In a food processor, combine the oil, garlic, parmesan, mint and basil. Process until smooth.

To Serve: Ladle 1-3/4 cups of soup into (8) bowls. Top each with 1-1/2 Tbsp pesto. Serve immediately.

Yield: 8 Servings.
Serving Size: 1-3/4 cup per serving.

Weight Watchers (7 SmartPoints), (6 PointsPlus)
Carb Choices: 1-1/2

Calories: 217, Total Fat: 9.4g, Saturated Fat: 2.3g, Cholesterol: 6mg, Sodium: 489mg, Sugars: 3g, Carbohydrates: 26.2, Fiber: 6.4g, Protein: 9.2g

http:/Original recipe and image from CookingLight.

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