Mom found this recipe in her CURVES' magazine winter 2006. I didn't have to change very much in this soup recipe. Other seasonal vegetables can be substituted;-asparagus, broccolini, Toscano kale, etc.
Provided by COOKGIRl
Categories Beans
Time 25m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- In a soup pot heat up the olive oil on low-medium heat and lightly saute the sage leaves; about 5 minutes. With a slotted spoon, remove leaves from pot and set aside. In same pot, saute the garlic until soft, only a minute or two.
- Add the green peas, green beans, zucchini, carrots, potato and cannelini beans. Stir mixture over medium heat for 5 minutes.
- Add the vegetable broth and red pepper flakes. Simmer until the vegetables are tender, about 15-20 minutes.
- Season with salt and pepper to taste. Divide and ladle the soup into 4 individual soup bowls. Garnish each serving with the sauteed sage leaves.
- Enjoy immediately! Don't forget the Italian bread and pop in a Bocelli CD (Furtiva Lagrina on the Viaggio Italiano recording) while you're at it!
Nutrition Facts : Calories 336.3, Fat 11, SaturatedFat 1.6, Sodium 63.3, Carbohydrate 47.2, Fiber 12.1, Sugar 7.2, Protein 14.9
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