Active Time: 15 minutes
Total Time: 35 minutes • Serves: 6
3 tablespoons Schnucks unsalted butter
1 carrot, cut into 1/4-inch pieces (about 3/4 cup)
1/2 large onion, chopped (about 3/4 cup)
1 celery rib, cut into 1/4-inch pieces (about 1/2 cup)
2 garlic cloves, crushed with press
2 cans (14.5 ounces each) less-sodium chicken broth or vegetable broth
1 large gold potato, peeled and diced (about 2 cups)
1 can (15 ounces) cannellini or great Northern white beans, drained and rinsed
1 can (14.5 ounces) Schnucks whole peeled tomatoes, undrained
2 tablespoons fresh thyme leaves, coarsely chopped
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/2 cup Schnucks shredded Parmesan cheese
1. In 5- to 6-quart heavy saucepot, melt butter over medium heat; add carrot, onion and celery. Cook 6 to 7 minutes or until carrot is soft, stirring occasionally; stir in garlic.
2. Add broth, potato, beans and tomatoes with their juice. Heat to boiling over medium-high heat, breaking up tomatoes with side of spoon into smaller pieces. Reduce heat to medium-low; simmer 12 to 15 minutes or until potato is tender when pierced with fork, stirring occasionally.
3. Stir in thyme, salt and pepper; cook 5 minutes longer or until heated through. Makes about 8 cups. Ladle soup into warm bowls and serve sprinkled with cheese.
Each serving: about 220 calories, 8 g total fat (5 g saturated), 25 mg cholesterol, 680 mg sodium, 27 g carbohydrate, 5 g fiber, 5 g sugars, 10 g protein