Vegan Bean Soup

By The Canadian Living Test Kitchen

357 people added this to their Recipe Box

This recipe makes 4 servings

Nutritional Info
Per serving: about	-
cal	328328 cal
pro	15 g15g pro
total fat	6 g6g total fat
sat. fat	00 sat. fat
carb	53 g53g carb
fibre	10 g10g fibre
chol	0 mg0mg chol
sodium	1,484 mg1,484mg sodium
% RDI:	-
calcium	44 calcium
iron	1111 iron
vit A	5151 vit A
vit C	3737 vit C
folate	3030 folate

Ingredients

1 tbsp vegetable oil 1 1tbsp tbspvegetable oil
1 onion , chopped1 1oniononions, chopped
2 cloves of garlic , minced2 2clove garliccloves of garlic, minced
1 carrot , chopped1 1carrotcarrots, chopped
1 celery stalk , chopped1 1celery stalkcelery stalks, chopped
1/2 tsp dried thyme 1/2 1/2tsp tspdried thyme
1/2 tsp pepper 1/2 1/2tsp tsppepper
6 cups vegetable stock 6 6cups cupsvegetable stock
1 cup fusilli pasta 1 1cup cupfusilli pasta
19 oz mixed beans , drained and rinsed19 19oz ozmixed beans, drained and rinsed
1 cup chopped broccoli 1 1cup cupchopped broccoli
1 cup frozen peas 1 1cup cupfrozen 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

Keywords : Vegan; Soup; Beans; Pasta; Boil/Simmer; Broccoli; Peas;

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