White Bean Vegetable Soup with Meatballs

White Bean Veg Soup w_Black Pepper Biscotti-MB
Mark Boughton Photography / styling by Teresa Blackburn
  • Yield: 6 servings
  • Prep: 10 minutes
  • Cook: 40 minutes


2tablespoons olive oil
1cup thinly sliced carrots
1cup diced onion
1/4cup diced celery
1medium zucchini, diced
1 can (15-oz) Great Northern or cannellini beans, rinsed and drained
1can (14-oz) diced tomatoes, undrained
1can (14-oz) fat-free, reduced-sodium chicken broth
3cups water
3tablespoons long-grain brown rice
1teaspoon Italian seasoning
1/2teaspoon salt
1/4teaspoon freshly ground black pepper
1package (1-lb) frozen turkey or beef meatballs
Chopped fresh parsley


1. Heat oil in a large pot over medium-high heat. Add carrots, onion, celery and zucchini. Cook, stirring occasionally, until onion is softened, about 7 minutes. Add beans, tomatoes, broth, water, rice, Italian seasoning, salt and pepper.

2. Cover and bring to a boil. Reduce heat and simmer 30 minutes.

3. Cook meatballs according to package instructions. During the last 10 minutes of cooking the soup, add the meatballs and simmer until thoroughly heated.

4. Ladle into soup plates and sprinkle with chopped parsley. Serves 6

Nutritional Info *per serving

  • Calories 330
  • Fat 16g
  • Cholesterol 80mg
  • Sodium 1060 mg
  • Carbohydrate 27g
  • Fiber 6g
  • Protein 19g