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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 TOP

Servings

Save leftovers for lunch or freeze for later.

Ingredients and Preparation TOP

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

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