Italian White Bean soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
1 can each navy beans and white kidney beans1/4 pound carrots, chopped1 medium onion, chopped3 large celery stalks, chopped6 cups low sodium vegetable broth1t each basil, thyme, oregano, parsleypinch chili flakes1 bay leafblack pepper to taste
1. sautee carrots, onions and celery over medium heat in a large pan, sprayed with cooking spray. Cook until veggies are softened.
2. Add herbs and spices and cook a minute more.
3. Rinse and drain beans and add to pot, and cover with 6 cups broth. Bring to a boil, reduce heat and simmer 25 minutes
4. Remove bay leaf. If you like you can blend all or half of the soup.
Number of Servings: 4
Recipe submitted by SparkPeople user MISSVYKY.
2. Add herbs and spices and cook a minute more.
3. Rinse and drain beans and add to pot, and cover with 6 cups broth. Bring to a boil, reduce heat and simmer 25 minutes
4. Remove bay leaf. If you like you can blend all or half of the soup.
Number of Servings: 4
Recipe submitted by SparkPeople user MISSVYKY.
Nutritional Info Amount Per Serving
- Calories: 282.7
- Total Fat: 1.2 g
- Cholesterol: 0.0 mg
- Sodium: 678.2 mg
- Total Carbs: 53.5 g
- Dietary Fiber: 20.6 g
- Protein: 14.9 g
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