Vegan White Bean Garden Soup

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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 152.8
  • Total Fat: 4.9 g
  • Cholesterol: 0.0 mg
  • Sodium: 320.6 mg
  • Total Carbs: 21.9 g
  • Dietary Fiber: 5.8 g
  • Protein: 6.1 g

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


Introduction

A nice lunch soup

I used the No-Chicken broth for this recipe too and it is very delicious. A nice lunch soup

I used the No-Chicken broth for this recipe too and it is very delicious.
Number of Servings: 6

Ingredients

    Olive Oil, 2 tbsp
    Onions, raw, .75 cup, chopped (I used one small onion, yellow)
    Carrots, raw, 3 small (5-1/2" long)
    Beans, great northern, 2 cup
    *Imagine Organic Vegetable Broth, 2 cup (No-Chicken Broth works nice with this too)
    Celery, raw, .5 cup, diced
    Summer squash, .5 cup, chopped (
    a half a can of petite diced tomatoes


Directions

Drain and rinse white beans. Chop vegetables while olive oil heats on medium heat. Dump in onion, celery and carrots. Saute these for five minutes or until onions are golden in color. Then add summer squash and saute for another 3. Add tomatoes, vegetable broth and beans. Season with herbs (I used pepper, a little salt, thyme, and basil). Heat to a simmer. Cook for at least 10 minutes to soften vegetables.


Serving Size: Two small ladels; makes about 6 servings

Number of Servings: 6

Recipe submitted by SparkPeople user STRAWBERRYLUV26.