Directions:
- In a stockpot over medium-high heat, sauté onion in the olive oil until translucent (approx. 3-5 minutes).
- Add the pepper, artichoke hearts, garlic, salt, roasted red pepper, sage, and bay leaf. Stir for 1 minute.
- Add the vegetable broth and beans. Bring to a boil.
- Reduce heat and simmer for five minutes or until the beans are heated through. In batches, transfer soup to a blender and puree until smooth, or use an immersion blender right in the pot.
- Add soup back to stockpot and stir in lemon juice. Adjust the salt and pepper to taste.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 91.69 Kcal (384 kJ) | ||
| Calories from fat | 39.36 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.37g | 7% | |
|---|---|---|---|
| Cholesterol | 0.82mg | 0% | |
| Sodium | 622.51mg | 26% | |
| Potassium | 183.47mg | 4% | |
| Total Carbs | 11.8g | 4% | |
| Sugars | 2.67g | 11% | |
| Dietary Fiber | 1.49g | 6% | |
| Protein | 2g | 4% | |
| Vitamin C | 23mg | 38% | |
| Iron | 5.9mg | 33% | |
| Calcium | 20.7mg | 2% | |
| Amount Per 100 g | |||
| Calories | 75.94 Kcal (318 kJ) | ||
| Calories from fat | 32.6 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.62g | 7% | |
|---|---|---|---|
| Cholesterol | 0.68mg | 0% | |
| Sodium | 515.54mg | 26% | |
| Potassium | 151.94mg | 4% | |
| Total Carbs | 9.77g | 4% | |
| Sugars | 2.21g | 11% | |
| Dietary Fiber | 1.23g | 6% | |
| Protein | 1.65g | 4% | |
| Vitamin C | 19mg | 38% | |
| Iron | 4.9mg | 33% | |
| Calcium | 17.1mg | 2% | |
* 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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