Mediterranean White Bean & Vegetable Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
1 cup dry white beans, such as great northern, soaked overnight in water1 Tbls extra virgin olive oil1 bay leaf1 tsp oregano1 tsp thyme1 tsp sage8 cups 99% fat-free chicken broth1/4 cup white wine1 leek, chopped2 carrots, chopped2 stalks of celery, chopped1 bell pepper, chopped (green or yellow will work as well)1 fennel bulb1/4 cup fennel ferns (reserved for garnish)6 cloves of garlic, chopped2 cans diced tomatoes
In large stock pot, heat the olive oil until hot, but not smoking (drop of water sizzles). Add the leek, carrots, pepper, celery and garlic and saute about 5 minutes or until the leek is "transparent". Add the beans that have been drained and washed. Pour in the broth and add all the herbs. Bring to a boil, reduce heat and simmer about 1 hour or until the beans are tender. Add the tomatoes and fennel bulb. Continue to simmer an additional 30 minutes. Remove the bay leaf, salt and pepper to taste and serve. Garnish each bowl with fennel ferns.
Additional soup freezes well!
Number of Servings: 8
Recipe submitted by SparkPeople user MOB8/2009.
Additional soup freezes well!
Number of Servings: 8
Recipe submitted by SparkPeople user MOB8/2009.
Nutritional Info Amount Per Serving
- Calories: 107.9
- Total Fat: 2.3 g
- Cholesterol: 0.0 mg
- Sodium: 557.2 mg
- Total Carbs: 17.9 g
- Dietary Fiber: 4.7 g
- Protein: 4.6 g
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