Leek, Carrot, and White Bean Soup
Adapted from CooksAid.com
|Serving Size||¼ of recipe|
|Total Fat||3.5 g|
|Saturated Fat||0.5 g|
|Total Carbohydrate||28 g|
|Dietary Fiber||6.5 g|
Servings and Times
Save leftovers for lunch or freeze for later.
Ingredients and Preparation
|Cannelini beans, rinsed and drained||1 (15.5-ounce) can|
|Olive oil||2 teaspoons|
|Garlic cloves, sliced||2|
|Diced tomatoes, no salt added||1 (14.5-ounce) can|
|Reduced sodium vegetable stock||2 cups|
|Dried thyme||½ teaspoon|
|Freshly ground pepper to taste|
|Parsley, chopped||2 tablespoons|
- Pour approximately half of beans into a small bowl and mash with a fork. Set aside.
- Heat olive oil in a Dutch oven or large pot over medium-high heat. Add garlic, leek, and carrots, and sauté for 4-5 minutes.
- Stir in the diced tomatoes, vegetable stock, mashed and unmashed beans, and thyme. Bring to a boil; reduce heat, cover, and simmer for about 10 minutes.
- Season with salt and freshly ground pepper. Sprinkle with parsley and serve.
1 starch; 2 vegetables; ½ fat
Copyright © 2013 EBSCO Publishing All rights reserved.
Sponsored by iHerb.Com
Positively the best overall value for natural products!
Statements made, or products sold through this web site, have not been evaluated by the Food and Drug
Administration. They are not intended to diagnose, treat, cure, or prevent any disease. Read More
Copyright 1997-2013 iHerb Inc. All rights reserved.