Leek, Carrot, and White Bean Soup
Adapted from CooksAid.com
Nutrition Facts
Serving Size | ¼ of recipe |
Calories | 177 |
Total Fat | 3.5 g |
Saturated Fat | 0.5 g |
Sodium | 941 mg |
Total Carbohydrate | 28 g |
Dietary Fiber | 6.5 g |
Protein | 10 g |
Servings and Times
Servings | 4 |
Save leftovers for lunch or freeze for later.
Ingredients and Preparation
Ingredients | Measures |
---|---|
Cannelini beans, rinsed and drained | 1 (15.5-ounce) can |
Olive oil | 2 teaspoons |
Garlic cloves, sliced | 2 |
Leek, chopped | 1 |
Carrots, sliced | 2 |
Diced tomatoes, no salt added | 1 (14.5-ounce) can |
Reduced sodium vegetable stock | 2 cups |
Dried thyme | ½ teaspoon |
Salt | ¼ teaspoon |
Freshly ground pepper to taste | |
Parsley, chopped | 2 tablespoons |
- Directions
- 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.
Exchanges
1 starch; 2 vegetables; ½ fat