Directions:
- Heat olive oil in a 4 quart saucepan on medium high heat.
- Add onion, carrots and garlic and cook, stirring occasionally until they are soft.
- Add beans, water, and seasonings.
- Stir and reduce heat to low and simmer for 30 minutes or until carrots are tender.
- Take half of soup and blend in blender until smooth.
- Return soup to bean mixture in pan and stir.
- Ladle into bowls and drizzle with olive oil before serving.
- Top with freshly grated Parmesan cheese, if desired.
- Note: You can add 2 cups of minced spinach after pureeing soup and cook until done.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 91.98 Kcal (385 kJ) | ||
| Calories from fat | 63.35 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.04g | 11% | |
|---|---|---|---|
| Sodium | 613.66mg | 26% | |
| Potassium | 104.92mg | 2% | |
| Total Carbs | 6.45g | 2% | |
| Sugars | 1.9g | 8% | |
| Dietary Fiber | 1.71g | 7% | |
| Protein | 1.2g | 2% | |
| Vitamin C | 3.8mg | 6% | |
| Vitamin A | 0.2mg | 5% | |
| Iron | 0.2mg | 1% | |
| Calcium | 51mg | 5% | |
| Amount Per 100 g | |||
| Calories | 25.2 Kcal (106 kJ) | ||
| Calories from fat | 17.36 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.93g | 11% | |
|---|---|---|---|
| Sodium | 168.14mg | 26% | |
| Potassium | 28.75mg | 2% | |
| Total Carbs | 1.77g | 2% | |
| Sugars | 0.52g | 8% | |
| Dietary Fiber | 0.47g | 7% | |
| Protein | 0.33g | 2% | |
| Vitamin C | 1mg | 6% | |
| Iron | 0.1mg | 1% | |
| Calcium | 14mg | 5% | |
* 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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