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Leek, Carrot, and White Bean Soup

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Nutrition FactsServings and TimesIngredients and Preparation

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

Servings and Times

Servings 4

Save leftovers for lunch or freeze for later.

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

  1. Pour approximately half of beans into a small bowl and mash with a fork. Set aside.
  2. 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.
  3. 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.
  4. Season with salt and freshly ground pepper. Sprinkle with parsley and serve.

This content is reviewed regularly and is updated when new and relevant evidence is made available. This information is neither intended nor implied to be a substitute for professional medical advice. Always seek the advice of your physician or other qualified health provider prior to starting any new treatment or with questions regarding a medical condition.

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Resources

  • Exchanges

    1 starch; 2 vegetables; ½ fat

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