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Easy Vegetable White Bean Soup with Seasoned White Wine Vinegar

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A cozy soup, full of flavor that can be made in a pinch!
Course Soup
Cuisine American
Prep Time 3 minutes
Cook Time 15 minutes
Total Time 18 minutes
Servings 8 servings
Calories 99
Author Kim

Ingredients

  • 4 cups low-sodium vegetable broth 32 oz. carton
  • 32 oz. Fresh Frozen Vegetables of preferred variety I used a vegetable soup blend with tomatoes
  • 1/2 cup sun-dried tomatoes
  • 1 15 oz. can white beans, drained and rinsed
  • 1/2 teaspoon oregano
  • 1/2 teaspoon basil
  • 1 teaspoon salt + more to taste as needed
  • 1/2 teaspoon ground pepper + more to taste as needed
  • 2 tablespoons De Nigris Seasoned White Wine Vinegars I used the Italian Herbs variety

Instructions

  • Bring vegetable broth to a boil, in a large pot. Once broth is boiling, add frozen vegetables (these do not need to be thawed). Reduce temperature to simmer for about 5 minutes and until veggies are unthawed and warming.
  • Add sun-dried tomatoes, white beans, seasonings and vinegar. Continue to simmer about 10 minutes more and until soup is hot.
  • Serve with preferred toppings, if desired. I enjoyed mine topped with avocado and crackers on the side.
  • Store in the fridge for up to a week. Soup freezes well, also.

Notes

If you prefer meat in your soup, try adding shredded rotisserie chicken or sliced chicken sausage. You could also add some cooked quinoa to your bowl for a quick vegetarian protein boost.

Nutrition

Calories: 99kcal | Carbohydrates: 21g | Protein: 5g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 352mg | Potassium: 482mg | Fiber: 6g | Sugar: 3g | Vitamin A: 5822IU | Vitamin C: 15mg | Calcium: 39mg | Iron: 2mg