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Ingredients
1 tablespoon vegetable oil
1 small onion, peeled and cut in small dice
1 large carrot, peeled and cut in small dice
1 white turnip, peeled and cut in small dice
4 cups water
2 cups chicken broth
2 baking potatoes, peeled and cut in small dice
1 large leek (white and light green parts only), cut in small dice
1 small zucchini, cut in small dice
2 small handfuls green beans, cut in 1-inch pieces (about ¾ cup)
2 tablespoons finely chopped parsley
2 tablespoons finely chopped basil
2 large cloves garlic, peeled and minced
2 large tomatoes, peeled, seeded and chopped
1 tablespoon olive oil
½ cup undrained canned flageolets or other flat white bean
1 handful (about 3 ounces) thin spaghetti, broken into thirds
1 tablespoon salt
Freshly ground white pepper to taste
Nutritional analysis per serving
51 grams carbs; 2 milligrams cholesterol; 300 calories; 4 grams monosaturated fat; 1 gram polyunsaturated fat; 1 gram saturated fat; 6 grams fat; 8 grams fiber; 1161 milligrams sodium; 12 grams protein; 7 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat the oil in a large saucepan over medium heat. Add the onion, and cook for 3 minutes. Add the carrot and turnip, and cook for 1 minute. Stir in the water and chicken broth, and bring to a boil. Reduce to a simmer, and cook for 10 minutes. Add the potatoes, leek, zucchini and green beans. Simmer for 20 minutes, skimming the surface as necessary.
- Step 2
While the soup simmers, combine the parsley and basil in a small bowl. Stir in the garlic, tomatoes and olive oil. Set aside.
- Step 3
Stir the beans and spaghetti into soup. Simmer for 15 minutes longer. Two minutes before serving, stir the tomato mixture, salt and pepper into the soup. Serve hot or at room temperature, but not chilled.
Private Notes