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Servings: 2

Ingredients

Cost per serving $0.78 view details

Directions

  1. 1. Simmer together broth and beans for 1 hour.
  2. 2. Meanwhile, saute/fry onion and garlic in the butter. Stir in carrot, herbs and black pepper. Set aside.
  3. 3. After beans have cooked for 1 hour. Stir in vegetable mix. Simmer, covered, 30 min longer.
  4. 4. Puree half the beans with some of the liquid, 2 cloves garlic and the parsley. Combine puree with remaining soup. Heat to steaming. Salt to taste. Serve with freshly grated Parmesan cheese.
  5. Tips: Save the water used for boiling potatoes and freeze to make this soup. Canned vegetable broth also can be used. Makes 4 servings.
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Nutrition Facts

Amount Per Serving %DV
Serving Size 171g
Recipe makes 2 servings
Calories 388  
Calories from Fat 58 15%
Total Fat 6.59g 8%
Saturated Fat 3.84g 15%
Trans Fat 0.0g  
Cholesterol 15mg 5%
Sodium 82mg 3%
Potassium 1740mg 50%
Total Carbs 64.62g 17%
Dietary Fiber 18.8g 63%
Sugars 10.49g 7%
Protein 20.35g 33%

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