Leek, Carrot, and White Bean Soup
En Español (Spanish Version)

Nutrition Facts
Serving Size¼ of recipeCalories177Total Fat3.5 gSaturated Fat0.5 gSodium941 mgTotal Carbohydrate28 gDietary Fiber6.5 gProtein10 g
Servings and Times
Servings4
Save leftovers for lunch or freeze for later.

Ingredients and Preparation
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 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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