Vegan Bean Soup
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Servings: 4
Ingredients:
Vegan Bean Soup
Photography by Michael Alberstat
| Nutritional Info | |
| Per serving: about | - |
| cal | 328 |
| pro | 15 g |
| total fat | 6 g |
| sat. fat | trace |
| carb | 53 g |
| fibre | 10 g |
| chol | 0 mg |
| sodium | 1484 mg |
| % RDI: | - |
| calcium | 4% |
| iron | 11% |
| vit A | 51% |
| vit C | 37% |
| folate | 30% |
Suggested Recipes
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1 tbsp (15 mL) vegetable oil
1 onion, chopped
2 cloves garlic, minced
1 each carrot and stalk celery, chopped
1/2 tsp (2 mL) each dried thyme and pepper
6 cups (1.5 L) vegetable stock
1 cup (250 mL) fusilli pasta
1 can (19 oz/540 mL) mixed beans, drained and rinsed
1 cup (250 mL) each chopped broccoli and frozen 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.
Tags:
Soups and Stocks; Main Course; Vegetables; Beans and Legumes; Pasta/Noodles; Boil/Simmer; Vegetarian; Make It Tonight;
Source
Canadian Living Magazine: February 2003
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