Directions:
- In a large pot, add enough extravirgin olive oil to cover the bottom, add onion and sautè until tender.
- Add cannellini beans and the celery, carrots, cabbage, leek, garlic and vegetable buillon cubes.
- Add enough water to cover all of the ingredients and a bit more.
- It shouldn't be too watery.
- Simmer uncovered on low heat for about 45 minutes or until the vegetables are tender.
- Add some hot water while it cooks if it seems to getting too dense.
- Add the parsley and simmer for another 10 minutes.
- Taste the soup and add salt if needed.
- Add the basil and remove from heat.
- The soup is ready to be served!
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 57.4 Kcal (240 kJ) | ||
| Calories from fat | 0.11 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.01g | 0% | |
|---|---|---|---|
| Sodium | 90.66mg | 4% | |
| Potassium | 159.37mg | 3% | |
| Total Carbs | 11.15g | 4% | |
| Sugars | 2.47g | 10% | |
| Dietary Fiber | 3.89g | 16% | |
| Protein | 3.17g | 6% | |
| Vitamin C | 4.5mg | 7% | |
| Vitamin A | 0.2mg | 8% | |
| Iron | 0.8mg | 5% | |
| Calcium | 38.3mg | 4% | |
| Amount Per 100 g | |||
| Calories | 46.23 Kcal (194 kJ) | ||
| Calories from fat | 0.09 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.01g | 0% | |
|---|---|---|---|
| Sodium | 73.02mg | 4% | |
| Potassium | 128.37mg | 3% | |
| Total Carbs | 8.98g | 4% | |
| Sugars | 1.99g | 10% | |
| Dietary Fiber | 3.14g | 16% | |
| Protein | 2.56g | 6% | |
| Vitamin C | 3.6mg | 7% | |
| Vitamin A | 0.2mg | 8% | |
| Iron | 0.7mg | 5% | |
| Calcium | 30.9mg | 4% | |
* 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.
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