1 tablespoon olive oil

1 cup sliced onion

1 cup sliced zucchini

2 crushed garlic cloves

1 cup green beans, cut into 1-inch pieces

1 cup sliced Roma tomatoes

2 cups reduced-sodium vegetable broth

1 cup canned reduced-sodium diced tomatoes

1/4 teaspoon ground turmeric

1 cup reduced-salt navy beans, rinsed and drained

Salt and freshly ground black peppercorns

1/2 cup crumbled goat cheese

Heat oil in a large saucepan over medium-high heat. Add the onion and saute 2 minutes. Add the zucchini and garlic and continue to saute 2 minutes. Add the green beans, Roma tomatoes, vegetable broth, canned diced tomatoes and turmeric. Bring to a simmer and gently cook 15 minutes. Add the navy beans and continue to simmer 2 minutes. Add salt and pepper to taste. Divide between 2 large soup bowls and sprinkle with goat cheese.

Yield: 2 servings.

Per serving: 408 calories (35% from fat), 15.7 g fat (6.3 g saturated, 5.8 g monounsaturated), 13 mg cholesterol, 21.1 g protein, 53.4 g carbohydrates, 13.2 g fiber, 403 mg sodium.

Linda Gassenheimer is the author of over 30 cookbooks, including her newest, “The 12-Week Diabetes Cookbook.”