Leek, Carrot, and White Bean Soup
|Serving Size||¼ of recipe|
|Total Fat||3.5 g|
|Saturated Fat||0.5 g|
|Sodium||941 mg |
|Total Carbohydrate||28 g|
|Dietary Fiber||6.5 g|
Save leftovers for lunch or freeze for later.
|Cannelini beans, rinsed and drained
||1 (15.5-ounce) can |
||2 teaspoons |
| Garlic cloves, sliced
| Leek, chopped
| Carrots, sliced
|Diced tomatoes, no salt added||1 (14.5-ounce) can |
Reduced sodium vegetable stock
| Dried thyme
|Freshly ground pepper to taste
| Parsley, chopped||2 tablespoons|
- Pour approximately half of beans into a small bowl and mash with a fork. Set aside.
- Heat olive oil in a Dutch oven or large pot over medium-high heat. Add garlic, leek, and carrots, and sauté for 4-5 minutes.
- Stir in the diced tomatoes, vegetable stock, mashed and unmashed beans, and thyme. Bring to a boil; reduce heat, cover, and simmer for about 10 minutes.
- Season with salt and freshly ground pepper. Sprinkle with parsley and serve.
1 starch; 2 vegetables; ½ fat
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