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Leek, Carrot, and White Bean Soup

June 10, 2008 - 7:30am
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Leek, Carrot, and White Bean Soup

Nutrition Facts

Serving Size¼ of recipe
Total Fat3.5 g
Saturated Fat0.5 g
Sodium941 mg
Total Carbohydrate28 g
Dietary Fiber6.5 g
Protein10 g

Servings and Times


Save leftovers for lunch or freeze for later.

Ingredients and Preparation

Cannelini beans, rinsed and drained 1 (15.5-ounce) can
Olive oil 2 teaspoons
Garlic cloves, sliced 2
Leek, chopped 1
Carrots, sliced 2
Diced tomatoes, no salt added1 (14.5-ounce) can
Reduced sodium vegetable stock 2 cups
Dried thyme ½ teaspoon
Salt ¼ teaspoon
Freshly ground pepper to taste
Parsley, chopped2 tablespoons
  1. Directions
  2. Pour approximately half of beans into a small bowl and mash with a fork. Set aside.
  3. 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.
  4. 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.
  5. Season with salt and freshly ground pepper. Sprinkle with parsley and serve.

1 starch; 2 vegetables; ½ fat

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