White Bean & Vegetable Soup

Servings: 4
Serving Size: 1 cup
3 cups of vegetable stock
1 ½ cups white beans, canned
¼ cup roasted red tomatoes, diced
½ cup zucchini, small diced
½ cup yellow squash, small diced
½ tablespoon garlic, chopped
1 teaspoon garlic powder
1 teaspoons onion powder
½ teaspoon sea salt
¼ teaspoon black pepper
1 tablespoon corn starch + 1 tablespoon water, mix to make slurry
In a sauce pan add the vegetable stock, beans, garlic and seasonings. Bring to a simmer and simmer for ten minutes. Cut the squash and dice into small bite sized pieces, add the squash and oven dried tomatoes to the soup. Thicken soup wit the cornstarch slurry. Simmer soup for about 5 minutes, or until the squash is cooked.
Per Serving: 126 calories, 1 grams fat, 8 grams protein, 14 grams carbohydrates, 4 grams dietary fiber