Directions:
- For the stock: In a heavy-bottomed pot, heat oil over medium heat; stir in ingredients. Cover. Cook until vegetables are soft, about 30minutes. Add 8 cups water. Bring to a boil. Lower heat; simmer for 45 minutes. Strain, reserving broth and half the vegetables. Skim fat. Discard thyme and bay leaf. Puree reserved vegetables in a blender. Stir into stock.
- For the soup: Heat oil in the same pot. Sauté onion, garlic, carrot, celery, and herbs. Add reserved broth, tomatoes and beans. Bring to a boil. Lower heat; simmer 30 to 45 minutes. Ladle into bowls; drizzle with pesto or oil.
- Nutritional analysis per serving: 314 calories, 10 g fat (1.5 g saturated fat), 43.5 g carbohydrates, 12.5 g protein Nutritional analysis provided by Self
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 161.75 Kcal (677 kJ) | ||
| Calories from fat | 91.76 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.2g | 16% | |
|---|---|---|---|
| Cholesterol | 0.64mg | 0% | |
| Sodium | 115.78mg | 5% | |
| Potassium | 575.49mg | 12% | |
| Total Carbs | 15.59g | 5% | |
| Sugars | 5.69g | 23% | |
| Dietary Fiber | 4.71g | 19% | |
| Protein | 3.45g | 7% | |
| Vitamin C | 27.8mg | 46% | |
| Vitamin A | 0.4mg | 12% | |
| Iron | 25.2mg | 140% | |
| Calcium | 93.4mg | 9% | |
| Amount Per 100 g | |||
| Calories | 70.92 Kcal (297 kJ) | ||
| Calories from fat | 40.24 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.47g | 16% | |
|---|---|---|---|
| Cholesterol | 0.28mg | 0% | |
| Sodium | 50.77mg | 5% | |
| Potassium | 252.34mg | 12% | |
| Total Carbs | 6.84g | 5% | |
| Sugars | 2.5g | 23% | |
| Dietary Fiber | 2.06g | 19% | |
| Protein | 1.51g | 7% | |
| Vitamin C | 12.2mg | 46% | |
| Vitamin A | 0.2mg | 12% | |
| Iron | 11.1mg | 140% | |
| Calcium | 41mg | 9% | |
* 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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