Directions:
- Fry the shallots, garlic, carrot, celery, leeks and bacon in the oil for 7 minutes, until softened but not brown.
- Pour in the stock and add the bay leaves and oregano.
- Season and bring to the boil, cover the pan and simmer gently for 15 minutes.
- Tip in the beans, re-cover and simmer for a further 5 minutes.
- Swirl the chopped parsley into the soup.
- Serve sprinkled with a little extra parsley.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 428.16 Kcal (1793 kJ) | ||
| Calories from fat | 189.63 Kcal | ||
| % Daily Value* | |||
| Total Fat | 21.07g | 32% | |
|---|---|---|---|
| Cholesterol | 33.38mg | 11% | |
| Sodium | 785.75mg | 33% | |
| Potassium | 1028.2mg | 22% | |
| Total Carbs | 43.23g | 14% | |
| Sugars | 18.7g | 75% | |
| Dietary Fiber | 6.07g | 24% | |
| Protein | 20.05g | 40% | |
| Vitamin C | 21.5mg | 36% | |
| Vitamin A | 0.2mg | 5% | |
| Iron | 2.5mg | 14% | |
| Calcium | 110mg | 11% | |
| Amount Per 100 g | |||
| Calories | 72.15 Kcal (302 kJ) | ||
| Calories from fat | 31.95 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.55g | 32% | |
|---|---|---|---|
| Cholesterol | 5.63mg | 11% | |
| Sodium | 132.41mg | 33% | |
| Potassium | 173.26mg | 22% | |
| Total Carbs | 7.29g | 14% | |
| Sugars | 3.15g | 75% | |
| Dietary Fiber | 1.02g | 24% | |
| Protein | 3.38g | 40% | |
| Vitamin C | 3.6mg | 36% | |
| Iron | 0.4mg | 14% | |
| Calcium | 18.5mg | 11% | |
* 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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