Three Bean and Vegetable Soup

Name: Three Bean and Vegetable Soup Recipe
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 6
Ingredients: Carrot (fresh) 100 gram(s); Celery [Fresh Stalk] 2 serving; Clove of Garlic 1 serving; Red Onion Fresh .5 cup; Spinach fresh 1 cup; Vegetable Stock (Knorr Vegetable Stockpot Makes 500mls) 56 gram; Fresh Potato russet raw flesh and skin 100 gram(s); Sainsbury Cannellini Beans 4 serving; Sainsbury Borlotti Beans 4 serving; Sainsbury Haricot Beans 4 serving; Water tap 35 fl oz

Minutes to Prepare: 10
Minutes to Cook: 30

Number of Servings: 6

Ingredients

Carrot (fresh), 100 gram(s)Celery [Fresh, Stalk], 2 servingClove of Garlic, 1 servingRed Onion Fresh, .5 cupSpinach, fresh, 1 cupVegetable Stock (Knorr Vegetable Stockpot Makes 500mls), 56 gramFresh Potato, russet raw, flesh and skin, 100 gram(s)Sainsbury Cannellini Beans, 4 servingSainsbury Borlotti Beans, 4 servingSainsbury Haricot Beans, 4 servingWater, tap, 35 fl oz

Directions

Chop the potato, carrot, onion, celery, garlic and spinach. Cook the celery, garlic and onion until they soften in the olive oil. Add the remain ingredients, bring to the boil and simmer until cooked. Then puree through food processor.

Serving Size:�Makes about 6-8 bowls

Servings Per Recipe: 6

Nutritional Info Amount Per Serving

Calories: 118.0
Total Fat: 2.7 g
Cholesterol: 0.0 mg
Sodium: 54.9 mg
Total Carbs: 6.5 g
Dietary Fiber: 1.3 g
Protein: 0.8 g

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