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White Bean Veggie Soup

White Bean Veggie Soup Photo
Nutrition Information
Calories: 211
Total Fat: 4g
Saturated Fat: 0g
Trans Fat: 0g
Cholesterol: 16mg
Sodium: 217mg
Carbohydrates: 30g
Dietary Fiber: 8.5g
Sugars: 5g
Protein: 16g
Vitamin A: 747.4iu (14%)
Vitamin C: 31.3mg (52%)
Calcium: 109mg (10%)
Iron: 4mg (22%)

Yield: Serves 6. 1-1/2 cups per serving.

Ingredients

Instructions

1 cup chopped onion
1/2 cup sliced celery
1 cup carrots, sliced
2 teaspoon minced garlic
1 teaspoon vegetable oil
3 cups cooked white beans, drained and rinsed, divided in half
3-1/2 cups fat-free reduced-sodium vegetable broth
2 cups broccoli florets
1 teaspoon dried oregano
1 teaspoon dried basil
1/2 teaspoon ground thyme leaves
1/4 teaspoon ground rosemary or minced leaves
Black pepper, to taste
1 cup frozen spinach leaves

Heat a large soup pan over high heat and add oil. Saute the onion, celery, carrots, and garlic in oil until lightly golden, about 3 minutes. Add half the beans, chicken broth, broccoli florets, and herbs to the soup pan and bring to a boil. Reduce the heat to a simmer and cook until the broccoli is tender, about 5 minutes.

While soup is cooking, process the remaining beans in a food processor or mash them until smooth. Stir the pureed beans and spinach into the soup; simmer until hot, about 2 minutes. Serve hot in soup bowls.

Total Preparation & Cooking Time: 40 min. (10 Prep, 30 Cook)

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