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
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

    Health Information Library content is provided by EBSCO Publishing, fully accredited by URAC. URAC is an independent, nonprofit health care accrediting organization dedicated to promoting health care quality through accreditation, certification and commendation.


    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.


    To send comments or feedback to EBSCO's Editorial Team regarding the content please e-mail healthlibrarysupport@ebscohost.com.