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Leek, Carrot, and White Bean Soup
Nutrition Facts
| Serving Size | ¼ of recipe |
| Calories | 177 |
| Total Fat | 3.5 g |
| Saturated Fat | 0.5 g |
| Sodium | 941 mg |
| Total Carbohydrate | 28 g |
| Dietary Fiber | 6.5 g |
| Protein | 10 g |
Ingredients and Preparation
| Ingredients | Measures |
|---|---|
| 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 added | 1 (14.5-ounce) can |
| Reduced sodium vegetable stock | 2 cups |
| Dried thyme | ½ teaspoon |
| Salt | ¼ teaspoon |
| Freshly ground pepper to taste | |
| Parsley, chopped | 2 tablespoons |
- Directions
- 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.
Exchanges
1 starch; 2 vegetables; ½ fat
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