Vegetable and Bean Soup

Vegetable and Bean Soup

1 tablespoon olive oil

1 cup chopped onion

1/2 teaspoon dried thyme

6 cups organic lower sodium chicken or vegetable broth

1 28-ounce can diced tomatoes

1 pound kale or collard greens, torn in 3-inch pieces

2 carrots, halved lengthwise and cut across in 1/2-inch slices

12 ounces baking potatoes, peeled and cut in 1/2-inch dice

1 8-ounce zucchini, quartered lengthwise and cut across in 1/2-inch slices

1 8-ounce yellow summer squash, quartered lengthwise and cut across in 1/2-inch slices

1 19-ounce can red kidney beans, drained and rinsed

1. Heat oil in a soup pot over medium high. Add the onion and thyme and cook, stirring occasionally, 4 minutes, until softened. Add the broth, tomatoes, greens, carrots, and potato and bring to a boil. Reduce heat and simmer 15-20 minutes, or until potatoes are nearly cooked through.
2. Stir in the zucchini, yellow squash and kidney beans and cook another 5-7 minutes, or until squash is tender. Season to taste with salt and pepper.

Makes 4 servings

340 calories, 16 g protein, 62 g carbohydrates, 13 g fiber, 5 g fat, 1 g saturated fat, 585 mg sodium