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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 124.2
  • Total Fat: 6.1 g
  • Cholesterol: 15.5 mg
  • Sodium: 740.3 mg
  • Total Carbs: 15.4 g
  • Dietary Fiber: 3.9 g
  • Protein: 2.9 g

View full nutritional breakdown of Vegetarian White Bean Soup calories by ingredient
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Vegetarian White Bean Soup

Submitted by: LMWST36


Number of Servings: 8

Ingredients

    * Beans, navy, 1 cup
    * Butter, unsalted, .25 cup
    * 1 large yellow onion, finely chopped
    * 1 clove garlic, finely chopped
    * 1 large carrot, finely chopped
    * 1 celery stalk, finely chopped
    * 1 can (1lb, 500 grams) plum tomatoes w/juice
    * Thyme, ground, 1 tsp
    * Granulated Sugar, 1 tsp
    * 1 tsp dried summer savory
    *1 Bay Leaf
    * Vegetable Broth, 5 cup

Directions

Pick over the beans, discarding any misshappen beans or impurities. Put the beans in a bowl, add cold water to cover, and let soak for 4-12 hours.

In a large saucepan, warm the butter over medium heat. Add the onion, garlic, carrot, and celery. Saute until the onion is translucent, 2-3 minutes. Drain the beans and add them to the pan along with the stock, tomatoes and juice, savory, thyme, sugar and bay leaf. Bring to a boil, reduce the heat to low, cover, and simmer, stirring occasionally to break up the tomatoes, until the beans are very tender, 2-21/2 hours. Discard the bay leaf.

Puree about half the soup in a blender. Stir the puree back into the pan, then season to taste with salt and pepper. Ladle into warmed bowls and garnish with parsley.

Number of Servings: 8

Recipe submitted by SparkPeople user LMWST36.






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