Vegetable & Bean Soup

Ingredients:

• 1 (1 lb.) bunch Swiss Chard, thick stem ends removed and discarded
• 2 tsp. extra-virgin olive oil, + extra for drizzling
• 2 celery stalks, chopped
• 1 small onion, chopped
• 1 garlic clove, minced
• 3 cups low-sodium tomato vegetable juice
• 1 (14 1/2 oz.) can unsalted diced tomatoes
• 1 (15 oz.) can cannellini beans, rinsed and drained
• 1/2 tsp. oregano
• salt
• freshly ground black pepper

Makes 4 (1 3/4 cup) Servings

1. Submerge chard in cold water and rinse thoroughly, thinly slice stems and coarsely chop leaves.
2. Heat 2 teaspoons of the oil in a large saucepan over medium-high heat. Add celery and onion and cook, stirring often, until softened, about 5 minutes. Add garlic and cook 1 minute more. Add broth, tomatoes with juice, beans, and oregano; bring to a low boil.
3. Reduce heat to medium-low, cover, and simmer for 10 minutes. Add chard and cook for 5 minutes more. Season with salt and pepper, drizzle with oil, and serve hot.

WW POINTS VALUE: 5 pts.

 

Note: This recipe appears in the South Beach Diet Quick & Easy Cookbook. This soup is a great way to kick-start your healthy lifestyle. This soup has 5 servings of vegetables (7 servings if you're using V-8 juice) and is filled with lots of nutrients. I highly recommend pureeing your vegetables in a blender or food processor after cooking them and putting them back into the pan for a creamier texture. You can use spinach, arugula, or kale in place of the Swiss Chard and your soup will still be delicious. I also highly recommend using minced garlic with the onions & celery because garlic always makes everything taste better. Don't forget to sprinkle a little Parmesan cheese on top of the soup for an authentic Italian taste.