Low-Calorie • Gluten-Free

Active 20 min

Total 10½ hrs (including soaking time)

White Bean & Vegetable Soup

Using dried beans gives this soup more complex flavor. This is a great recipe to double so you’ll have leftovers to freeze for later.

• 1 cup dried cannellini beans, soaked for 8 hours or overnight
• 1 tablespoon extra-virgin olive oil
• 2 leeks, trimmed, washed and chopped (see Tip)
• 2 carrots, peeled and diced
• 1 clove garlic, finely chopped
• 6 plum tomatoes, seeded and chopped, or one 14-ounce can plum tomatoes, drained, seeded and coarsely chopped
• 6 new potatoes, peeled and diced
• 8 cups low-sodium chicken broth
• ¾ cup dry white wine
• 1 sprig fresh thyme or 1 teaspoon dried thyme
• 1 sprig fresh rosemary or 1 teaspoon dried rosemary
• 1 bay leaf
• ¾ teaspoon salt

1. Drain and rinse beans.

2. Heat oil in a large pot over medium-low heat. Add leeks, carrots and garlic; cook until softened, about 5 minutes. Stir in tomatoes and cook for 5 minutes. Add potatoes and cook for 5 minutes. Add broth, wine, thyme, rosemary and bay leaf; bring to a boil. Add the beans to the pot; cook until the beans are soft, 45 minutes to 2 hours. (Bean-cooking times can vary widely.)

3. To serve, remove the bay leaf and herb sprigs; season with salt.

►► MAKE AHEAD: Refrigerate for up to 3 days or freeze for up to 3 months.

Serves 6: generous 1 cup each

Calories 288 | Fat 5g (sat 1g) | Cholesterol 0mg | Carbs 44g | Total sugars 7g (added 0g) | Protein 16g | Fiber 10g | Sodium 432mg | Potassium 908mg.

Nutrition bonus: Vitamin A (88% daily value) | Vitamin C (33 % dv).