Mediterranean Bean Soup Recipe

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Ingredients:

Serving

Directions:

Rinse the beans and pick out any debris.
Put the beans in a crockpot set on high.
Add the salt and water.
Cook for 8 hours or overnight, or cook in simmering water on the stove for a couple of hours.
Heat the oil in a wide skillet over medium heat.
Add the onion, bell pepper, carrots, and celery.
Cook, stirring occasionally, for about 15 min until soft.
Add the garlic and cook for 3-4 min more.
Scrape the vegetables into the beans.
Rinse the kale and remove any big stems.
Chop the leaves and add to the soup along with the tomatoes, basil, rosemary and red pepper flakes.
Cook until the kale is wilted and tender, about 15-20 minute.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	111.09 Kcal (465 kJ)
Calories from fat	42.58 Kcal
		% Daily Value*
Total Fat	4.73g	7%
Sodium	888.04mg	37%
Potassium	172.56mg	4%
Total Carbs	13.3g	4%
Sugars	2.93g	12%
Dietary Fiber	4.75g	19%
Protein	3.83g	8%
Vitamin C	24.2mg	40%
Vitamin A	0.7mg	23%
Iron	9.4mg	52%
Calcium	76.4mg	8%

Amount Per 100 g
Calories	23.12 Kcal (97 kJ)
Calories from fat	8.86 Kcal
		% Daily Value*
Total Fat	0.98g	7%
Sodium	184.85mg	37%
Potassium	35.92mg	4%
Total Carbs	2.77g	4%
Sugars	0.61g	12%
Dietary Fiber	0.99g	19%
Protein	0.8g	8%
Vitamin C	5mg	40%
Vitamin A	0.1mg	23%
Iron	2mg	52%
Calcium	15.9mg	8%

* 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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