Rainbow Soup

122

This colorful soup is pleasing to the eyes, and the tastebuds too!

2 Tbsp olive oil
2 Tbsp butter
1 medium onion, chopped
3 large carrots, peeled and cut into bite size pieces
3 celery stalks, cut into bite size pieces
2 medium sweet potatoes, peeled and cut into bite size pieces
1 cup frozen Italian green beans
8 cups vegetable broth
2 15oz cans Italian style diced tomatoes, undrained
2 medium zucchini, cut into bite size pieces
1 Tbsp Italian seasoning
½ lb small whole wheat pasta
1 15oz can cannellini beans, rinsed and drained
1 15oz can kidney beans, drained and rinsed
Salt and Pepper to taste

In a large soup pot, heat oil and cook onion, carrots, celery, sweet potatoes and green beans until softened. Add broth, tomatoes, zucchini and Italian seasoning. Bring to a boil; reduce heat to low and simmer 40 minutes or until all vegetables are tender. Stir in beans and pasta and cook until pasta is al dente. Serving suggestion: top with freshly grated Parmesan cheese; pairs well with a crusty loaf of bread.

Nutritions

Calories
182

Sodium
1353mg
56% DV

Fat
13g
20% DV

Protein
5g
10% DV

Carbs
28g
9% DV

Fiber
6g
27% DV