Vegetable and kidney bean soup

This high-fiber soup is packed with gut-friendly nutrients. The fiber will help keep you feeling full and satisfied too! 

Ingredients

2 tablespoons canola oil
1 tablespoon unsalted butter
4 cloves garlic, minced
1 cup diced onion
2 medium carrots, cut into 1/4-inch coins
2 medium celery stalks, cut into 1/4-inch pieces
2 tablespoons chopped fresh parsley
1 teaspoon fresh rosemary (leaves and tender stems)
1/4 teaspoon freshly ground black pepper
1/2 cup frozen corn, thawed
2 15-ounce cans low-sodium red kidney beans
1 medium head cauliflower, hard stems removed and coarsely chopped
6 cups low-sodium chicken broth

Directions

1. In a large pan, heat oil and butter over medium-high heat. Add garlic, onion, carrots, celery, parsley, rosemary and black pepper. Stir. Cook for 3 to 4 minutes.
2. Add corn, beans and cauliflower. Stir. Cook 2 to 3 minutes.
3. Add broth, stir and bring to a boil. Reduce heat to a simmer and allow to cook for 20 to 30 minutes.
4. Allow to cool slightly and enjoy warm.

Makes 6 servings

Recipe contains: milk

Carb choices per serving: 2