If you know me then you know I L-O-V-E soup, especially this time of year. This vegetable soup recipe is high in protein. Perfect for vegetarians and vegans. This vegetable soup has 382 calories, 7.8 grams of fat (1 gram saturated), 66 grams carbs, 15.5 grams fiber, and 19.6 grams protein. Serves 4.

• 2 Tbs olive oil
• 2 zucchini, chopped
• 2 celery stalks, sliced
• 1 onion, chopped
• 1/4 tsp salt
• 1/4 tsp freshly ground black pepper
• 4 cloves garlic, sliced
• 1 can (14 oz) diced tomatoes, drained
• 3 cups drained cannellini beans, liquid reserved
• 4 sprigs fresh thyme
• 2 dried bay leaves
• 4 slices crusty whole-wheat toast

Heat oven to 400°. Heat oil in a large skillet over medium heat. Cook zucchini, celery, onion, salt and pepper until soft, about 8 minutes. Mix in garlic and cook, stirring, another minute. Combine veggies, tomatoes, beans, 1/4 cup of the bean liquid, thyme and bay leaves in a 2-quart baking dish. Bake until golden, about 30 minutes. Remove bay leaves and serve warm with toast on the side.

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