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–+ servings
rainbow soup featured

My *Almost* Rainbow Soup with White Beans

Add some color and nutrients to your diet with this vibrant rainbow soup made with white beans. A simple and nourishing recipe that's sure to please.
5 from 1 vote
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Prep Time 4 minutes
Cook Time 5 minutes
Total Time 9 minutes
Course Soup
Cuisine American
Servings 5 cups
Calories 133 kcal

Ingredients
  

  • ½ sweet onion
  • 2 carrots chopped
  • ½ medium zucchini chopped
  • ½ medium yellow squash chopped
  • ½ large red pepper chopped
  • 2 cups of your favorite broth or stock a can would work
  • 1 15 oz can undrained Cannellini beans white beans
  • ½ tablespoon lemon juice
  • 1 teaspoon dried cumin
  • ½ teaspoon ground ginger
  • ½ teaspoon dried thyme
  • ½ teaspoon dried rosemary

Instructions
 

  • Spray a medium sized pot with some non-stick cooking spray and heat over medium-high. Add the onion and carrots and cook until browning.
    ½ sweet onion, 2 carrots chopped
  • Add the remaining vegetables and sauté for a few minutes until they soften just a little.
    ½ medium zucchini chopped, ½ medium yellow squash chopped, ½ large red pepper chopped
  • Add the broth, beans with liquid, lemon juice, and spices and bring to a boil.
    2 cups of your favorite broth or stock, 1 15 oz can undrained Cannellini beans, ½ tablespoon lemon juice, 1 teaspoon dried cumin, ½ teaspoon ground ginger, ½ teaspoon dried thyme, ½ teaspoon dried rosemary
  • Shut off heat and serve!

Nutrition

Calories: 133kcalCarbohydrates: 30gProtein: 7gFat: 0.4gSaturated Fat: 0.1gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.1gSodium: 594mgPotassium: 465mgFiber: 7gSugar: 6gVitamin A: 12076IUVitamin C: 44mgCalcium: 114mgIron: 3mg
Keyword Rainbow, white bean
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