• Leek, Carrot, and White Bean Soup

    Nutrition Facts

    Serving Size ¼ of recipe
    Calories 177
    Total Fat 3.5 g
    Saturated Fat 0.5 g
    Sodium 941 mg
    Total Carbohydrate 28 g
    Dietary Fiber 6.5 g
    Protein 10 g

    Servings and Times

    Servings 4
    Save leftovers for lunch or freeze for later.

    Ingredients and Preparation

    Ingredients Measures
    Cannelini beans, rinsed and drained 1 (15.5-ounce) can
    Olive oil 2 teaspoons
    Garlic cloves, sliced 2
    Leek, chopped 1
    Carrots, sliced 2
    Diced tomatoes, no salt added 1 (14.5-ounce) can
    Reduced sodium vegetable stock 2 cups
    Dried thyme ½ teaspoon
    Salt ¼ teaspoon
    Freshly ground pepper to taste
    Parsley, chopped 2 tablespoons
    1. Pour approximately half of beans into a small bowl and mash with a fork. Set aside.
    2. Heat olive oil in a Dutch oven or large pot over medium-high heat. Add garlic, leek, and carrots, and sauté for 4-5 minutes.
    3. Stir in the diced tomatoes, vegetable stock, mashed and unmashed beans, and thyme. Bring to a boil; reduce heat, cover, and simmer for about 10 minutes.
    4. Season with salt and freshly ground pepper. Sprinkle with parsley and serve.

    Exchanges1 starch; 2 vegetables; ½ fat

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