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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 329.8
  • Total Fat: 10.0 g
  • Cholesterol: 0.0 mg
  • Sodium: 487.7 mg
  • Total Carbs: 55.5 g
  • Dietary Fiber: 15.3 g
  • Protein: 12.6 g

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

Submitted by: ELMELLON

Introduction

White Kidney Bean Soup. It's the most hearty, delicious easy-to-make soup I have found. I can't get enough of it.! White Kidney Bean Soup. It's the most hearty, delicious easy-to-make soup I have found. I can't get enough of it.!
Number of Servings: 4

Ingredients

    WHITE BEAN SOUP

    1 onion, peeled and choppped
    2 leeks, sliced
    2 cloves garlic, peeled and chopped
    2 tsp olive oil
    2 cups vegetable stock or water
    2 bay leaves
    small bunch parsley stalks
    freshly ground coriander seeds
    16-oz can cannelini beans, drained
    fresh chives to garnish.

    1. Place the onion, leeks, garlic, oil and a little water in a medium-sized pan. Cook over moderate heat for 5 minutes until the vegetables are slightly softened. Do not allow the veg to color.
    2. Bring the vegetable stock to a boil and pour over vegetables. Add the bay leaves and parsley. Season with the coriander seeds.
    3. Return the soup to a boil and simmer for 15 minutes
    4. Add the beans for 3-4 minutes on a very low heat until they are warmed through.
    5. Remove pan from heat and allow to cool slightly. Remove bay leaves then blend with stick blender or in food processor.
    6. Spoon into warmed deep soup bowls. Sprinkle with fresh chives and serve immediately.

Directions

1. Place the onion, leeks, garlic, oil and a little water in a medium-sized pan. Cook over moderate heat for 5 minutes until the vegetables are slightly softened. Do not allow the veg to color.
2. Bring the vegetable stock to a boil and pour over vegetables. Add the bay leaves and parsley. Season with the coriander seeds.
3. Return the soup to a boil and simmer for 15 minutes
4. Add the beans for 3-4 minutes on a very low heat until they are warmed through.
5. Remove pan from heat and allow to cool slightly. Remove bay leaves then blend with stick blender or in food processor.
6. Spoon into warmed deep soup bowls. Sprinkle with fresh chives and serve immediately.

Makes 4 servings

Number of Servings: 4

Recipe submitted by SparkPeople user ELMELLON.






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