Summer Vegetable Soup

Ingredients

• 1 small onion, quartered and thinly sliced
  
• 1 tablespoon olive oil
  
• 4 cups reduced-sodium chicken or vegetable 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 cut 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
  

Directions

• 1.  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.
  
• 2.  Stir in celery leaves and tomato paste. Cover and let stand for 5 minutes before serving.