Vegan Bean Soup

Vegan Bean Soup Do Not Use Author: Canadian Living Credits: Vegan Bean Soup Do Not Use


  • Portion size 4 servings

Ingredients

  • 1 tablespoon vegetable oil
  • 1 onion chopped
  • 2 cloves of garlic minced
  • 1 carrots chopped
  • 1 celery stalk chopped
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon pepper
  • 6 cups vegetable stock
  • 1 cup fusilli pasta
  • 19 oz mixed beans drained and rinsed
  • 1 cup chopped broccoli
  • 1 cup frozen peas

Method

In saucepan, heat oil over medium heat; cook onion, garlic, carrot, celery, thyme and pepper, stirring occasionally, until vegetables are softened, 5 minutes.

Add stock, pasta and beans; bring to boil. Reduce heat and simmer until pasta is tender but firm, 10 minutes. Add broccoli and peas; cook until tender, 4 minutes.

Nutritional facts <b>Per serving:</b> about

  • Sodium 1484 mg
  • Protein 15 g
  • Calories 328.0
  • Total fat 6 g
  • Cholesterol 0 mg
  • Saturated fat trace
  • Total carbohydrate 53 g

%RDI

  • Iron 11.0
  • Fibre 0.0
  • Folate 30.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 4.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 51.0
  • Vitamin C 37.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Vegan Bean Soup