Prep /Total time : 45 minutes Makes 4 servings
1 small onion , quartered and thinly sliced
1 tablespoon olive oil
4 cups vegetable or reduced-sodium chicken broth
1 cup sliced zucchini
1 can (15-1/2 ounces) navy beans , rinsed and drained
1/2 cup diced peeled red potato
1/2 cup cup fresh green beans (2-inch pieces)
1/2 cup chopped peeled tomato
1/4 teaspoon pepper
1/8 teaspoon ground turmeric
1/4 cup chopped celery leaves
2 tablespoons tomato paste
1 . In a large saucepan , saute onion in oil until tender . Add the broth , vegetables , pepper and turmeric . Bring to a boil . Reduce heat ; cover and simmer for 20 to 30 minutes or until vegetables are tender .
2 . Stir in celery leaves and tomato paste . Cover and let stand for 5 minutes before serving .
This vegetable soup is chock-full of garden goodness , from zucchini and green beans to celery and potato , but it's the turmeric that gives it a tasty new twist .
