Vegetable Soup with White Beans and Brown Rice Pasta Shells

This soup is chock-full of vegetables and sure to hit the spot on a chilly evening. The recipe calls for all fresh vegetables and herbs, but you could use frozen carrots and green beans if you’d like; they’ll probably require less cooking time, so adjust accordingly. And in place of fresh thyme sprigs, you can use 1 teaspoon dried thyme. And you can easily make the soup vegan by substituting vegetable stock for chicken stock.

cooking spray

5 spray(s)

uncooked leek(s)

1 ½ cup(s) , chopped

uncooked celery

1 cup(s) , chopped

garlic clove(s)

4 medium clove(s) , minced

no-salt-added chicken stock

8 cup(s)

uncooked cabbage (all varieties)

6 cup(s), chopped , coarsely chopped

uncooked carrot(s)

2 cup(s) , sliced

kosher salt

1 ½ tsp

black pepper

1 tsp

fresh thyme

5 sprig(s)

bay leaf

3 leaf/leaves

canned diced tomatoes

14 ½ oz , undrained

uncooked string beans

3 cup(s) , cut into 2-inch pieces

canned cannellini beans

15 oz , rinsed and drained

cooked brown rice pasta

2 cup(s) , shell variety

Directions at weightwatchers.com

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