Best Bean Soup Recipe
Servings: 12
Ingredients
- 3-4 tbsp. extra virgin olive oil
- 4 cloves garlic, crushed
- 1 c. onion, minced
- 1/2 c. each diced celery, diced carrots & minced peppers
- 1 c. zucchini chunks
- 2 teaspoon salt
- Black pepper to taste
- 1 teaspoon dry oregano
- 1 1/2 teaspoon dry basil
- 4 c. water
- 3 ounce. tomato paste
- 2 c. cooked white beans
- 1 c. sliced black olives
- 1 tbsp. lemon juice
Directions
- In a large saucepan, saute/fry vegetables, beginning with garlic and onions and spices in oil. Add in remaining ingredients and simmer for about 30 min.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 180g | |
| Recipe makes 12 servings | |
| Calories 324 | |
| Calories from Fat 200 | 62% |
| Total Fat 22.33g | 28% |
| Saturated Fat 3.13g | 13% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 461mg | 19% |
| Potassium 760mg | 22% |
| Total Carbs 24.34g | 6% |
| Dietary Fiber 6.1g | 20% |
| Sugars 2.71g | 2% |
| Protein 8.61g | 14% |
