Potato Soup with Pink and Green Beans

• 1 tablespoon olive oil
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 4 medium potatoes, scrubbed and diced
• One 28-ounce can salt-free diced or stewed tomatoes
• 1/4 cup dry white wine
• 1 teaspoon ground cumin
• 1 teaspoon paprika
• 1 teaspoon salt-free seasoning (see page 4 for brands)
• One 16-ounce can pink beans, drained and rinsed
• 2 cups frozen cut green beans, thawed
• 2 tablespoons minced fresh dill
• 1/4 cup chopped fresh parsley
• Salt and freshly ground pepper to taste

1. Heat the oil in a soup pot.
2. Add the onion and saute over medium-low heat until translucent.
3. Add the garlic and continue to saute until both are golden.
4. Add the potatoes with just enough water to cover, followed by the tomatoes (if using stewed tomatoes, chop them before adding), wine, and spices.
5. Bring to a rapid simmer, then lower the heat.
6. Cover and simmer gently for 20 minutes.
7. Stir in the pink beans and green beans.
8. Cover and simmer gently for 15 to 20 minutes longer.
9. Stir in the dill and parsley, then season with salt and pepper.
10. Serve at once, or if time allows, let the soup stand off the heat for an hour or two, then heat through before serving.
11. Per serving:
12. Calories: 212
13. Total fat: 3g
14. Protein: 9g
15. Fiber: 9g
16. Carbohydrate: 41g
17. Cholesterol: 0mg
18. Sodium: 168mg

olive oil, onion, garlic, potatoes, salt, white wine, ground cumin, paprika, salt, pink beans, green beans, fresh dill, parsley, salt

Taken from www.epicurious.com/recipes/food/views/potato-soup-with-pink-and-green-beans-378911 (may not work)