Simmering up a whole-supper soup is simple when you have canned vegetable stock and beans in your cupboard. Serve this soup with crusty buns, grilled focaccia or a sprinkle of crunchy croutons.
- Portion size 4 servings
Ingredients
Method
In saucepan, heat oil over medium heat; cook onion, carrot and garlic, stirring occasionally, until softened, about 5 minutes. Add stock; bring to boil.
Add beans and tomatoes; cook over medium heat until carrot and tomatoes are tender, about 10 minutes. Stir in basil and pepper.
Nutritional facts <b>PER SERVING:</b> about
- Sodium 952 mg
- Protein 9 g
- Calories 181.0
- Total fat 5 g
- Cholesterol 0 mg
- Saturated fat trace
- Total carbohydrate 27 g
%RDI
- Iron 11.0
- Folate 25.0
- Calcium 4.0
- Vitamin A 50.0
- Vitamin C 12.0
