Vegan Bean Soup
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This recipe makes 4 servings
Nutritional Info |
|
|---|---|
| Per serving: about | - |
| cal | 328 |
| pro | 15 g |
| total fat | 6 g |
| sat. fat | 0 |
| carb | 53 g |
| fibre | 10 g |
| chol | 0 mg |
| sodium | 1,484 mg |
| % RDI: | - |
| calcium | 4 |
| iron | 11 |
| vit A | 51 |
| vit C | 37 |
| folate | 30 |
- Portion size: 4
Ingredients
- 1 tbsp 1tbspvegetable oil
- 1 1oniononions, chopped
- 2 2clove garliccloves of garlic, minced
- 1 1carrotcarrots, chopped
- 1 1celery stalkcelery stalks, chopped
- 1/2 tsp 1/2tspdried thyme
- 1/2 tsp 1/2tsppepper
- 6 cups 6cupsvegetable stock
- 1 cup 1cupfusilli pasta
- 19 oz 19ozmixed beans, drained and rinsed
- 1 cup 1cupchopped broccoli
- 1 cup 1cupfrozen peas
Preparation
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.
Source : Canadian Living Magazine: February 2003
