White Bean Soup
Recipe Type:
Vegetarian
Prep Time:
15 mins
Cook Time:
60 mins
Total Time:
75 mins
| Recipe Yield | 17.65 oz |
| Number of Servings | 4 |
| Serving Size | 4.41 oz |
Ingredients
8.83 oz
White Beans
4 c
vegetable broth
3.53 oz
Carrots
3.53 oz
celery
3.53 oz
onion
2 cloves
garlic
2 tbsp
olive oil
2 pieces
bay leaves
1 tsp
thyme
1 tsp
salt
0.5 tsp
black pepper
Directions
Step 1
Rinse the white beans and soak them in water overnight.
Step 2
In a large pot, heat olive oil over medium heat. Add chopped carrots, celery, onion, and garlic. Saute until vegetables are tender.
Step 3
Add soaked white beans, vegetable broth, bay leaves, thyme, salt, and black pepper to the pot. Bring to a boil, then reduce heat and simmer for 1 hour or until beans are tender.
Step 4
Remove bay leaves and thyme sprigs. Use an immersion blender to puree a portion of the soup for a creamier texture, if desired.
Step 5
Serve hot and enjoy!
Nutrition Facts
Fat:
4 g
(36
kcal)
Protein:
7 g
(28
kcal)
Carbohydrates:
23 g
(92
kcal)
| Calories | 6.615 kcal | 0.33% |
| Vitamin A | 0.441 IU | 0.05% |
| Monounsaturated Fat | 0.1323 g | 0% |
| Saturated Fat | 0.0441 g | 0.04% |
| Fat | 0.1764 g | 0.13% |
| Carbohydrates | 1.0143 g | 0.2% |
| Sodium | 26.46 mg | 5.29% |
| Fibers | 0.2646 g | 0.7% |
| Sugars | 0.1764 g | 0% |
| Protein | 0.3087 g | 0.36% |
| Vitamin C | 0.3528 mg | 0.39% |
| Calcium | 0.2646 mg | 0.05% |
| Iron | 0.441 mg | 0.09% |
| Potassium | 17.64 mg | 3.53% |
| Alcohol | 0 g | 0% |
| Cholesterol | 0 mg | 0% |
| Lactose | 0 g | 0% |
| Vitamin B6 | 0 mg | 0% |
| Vitamin B12 | 0 mcg | 0% |
| Vitamin E | 0.0882 mg | 0.59% |
| Zinc | 0.0441 mg | 0.01% |
| Selenium | 0.1323 mcg | 0.03% |
| Vitamin D | 0 mcg | 0% |
Recipe Attributes
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