Bean Leek And Vegetable Soup Recipe

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Ingredients:

Serving

2 tb olive oil , light tasting , not evo
2 stalks celery, thin sliced
2 leeks, thin sliced
3 carrots, peeled and sliced thin
2 cloves garlic, finely chopped
1 14 oz can diced tomatoes with basil and oregano
5 cup chicken broth
1 14 oz can cannelloni beans
1/2 cup bow tie pasta
1 tb pesto
salt and pepper
grated parmesan cheese

Directions:

Prepare the vegetables through the garlic.
Heat 2 tb light tasting olive oil in a large soup pot. Add the chopped vegetables and cook for 5-7 minutes.
Add the tomatoes and chicken broth and continue cooking over medium heat for 20 minutes.
Add the beans. pasta, and pesto. Cook until the pasta softens, about 10 minutes.
Salt and pepper to taste.
Serve sprinkled with grated parmesan cheese. The last is, of course, optional.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	283.94 Kcal (1189 kJ)
Calories from fat	5.46 Kcal
		% Daily Value*
Total Fat	0.61g	1%
Sodium	1499.65mg	62%
Potassium	1068.67mg	23%
Total Carbs	56.38g	19%
Sugars	9.28g	37%
Dietary Fiber	16.11g	64%
Protein	14.43g	29%
Vitamin C	44mg	73%
Vitamin A	0.5mg	15%
Iron	170.8mg	949%
Calcium	169.2mg	17%

Amount Per 100 g
Calories	43.99 Kcal (184 kJ)
Calories from fat	0.85 Kcal
		% Daily Value*
Total Fat	0.09g	1%
Sodium	232.31mg	62%
Potassium	165.55mg	23%
Total Carbs	8.73g	19%
Sugars	1.44g	37%
Dietary Fiber	2.5g	64%
Protein	2.24g	29%
Vitamin C	6.8mg	73%
Vitamin A	0.1mg	15%
Iron	26.5mg	949%
Calcium	26.2mg	17%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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