Ingredients
1 small onion, quartered and thinly sliced1 tablespoon olive oil4 cups reduced-sodium chicken or vegetable broth1 cup sliced zucchini1 can (15-1/2 ounces) navy beans, rinsed and drained1/2 cup diced peeled red potato1/2 cup cut fresh green beans (2-inch pieces)1/2 cup chopped peeled tomato1/4 teaspoon pepper1/8 teaspoon ground turmeric1/4 cup chopped celery leaves2 tablespoons tomato paste
Preparation
In a large saucepan, saute onion in oil until tender. Add the next eight ingredients. Bring to a boil. Reduce heat; cover and simmer for 20-30 minutes or until vegetables are tender.
Stir in celery leaves and tomato paste. Cover and let stand for 5 minutes before serving.
