Leek, Carrot, and White Bean SoupEn Español (Spanish Version)
Serving Size¼ of recipeCalories
3.5 gSaturated Fat0.5 gSodium
941 mgTotal Carbohydrate
28 gDietary Fiber6.5 gProtein
Save leftovers for lunch or freeze for later.
IngredientsMeasuresCannelini beans, rinsed and drained1 (15.5-ounce) canOlive oil2 teaspoonsGarlic cloves, sliced2Leek, chopped1Carrots, sliced2Diced tomatoes, no salt added1 (14.5-ounce) canReduced sodium vegetable stock2 cupsDried thyme½ teaspoonSalt¼ teaspoonFreshly ground pepper to tasteParsley, chopped2 tablespoonsDirectionsPour 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