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Vegetable Bean Soup
Ingredients
- 2 teaspoons olive oil
- 2 stalks celery, chopped
- 1 onion, chopped
- 1 garlic clove, minced
- 2 12-ounce cans low-sodium V8 juice
- 1 14-ounce can unsalted diced tomatoes, undrained
- 1 15-ounce can navy beans, rinsed and drained
- 1/2 teaspoon oregano
- 1 bunch swiss chard
Instructions
- Heat oil in a large saucepan over medium-high heat.
- Add celery and onion and cook 5 minutes.
- Add garlic and cook 1 minute.
- Add vegetable juice, tomatoes, beans and oregano.
- Bring to a boil.
- Reduce heat to medium-low, cover, and simmer 10 minutes.
- Discard tough stem ends of swiss chard.
- Thinly slice stalk and chop the leaves.
- Add swiss chard and cook 5 minutes.
