Carrot & White Bean Soup

4
Servings
10m
Prep Time
25m
Cook Time
35m
Ready In


"From Australian B.H.&G Diabetic Living May/June 2018."

Original recipe yields 4 servings
OK

Nutritional

  • Serving Size: 1 (786.2 g)
  • Calories 209.7
  • Total Fat - 4.5 g
  • Saturated Fat - 0.7 g
  • Cholesterol - 0 mg
  • Sodium - 198.9 mg
  • Total Carbohydrate - 41 g
  • Dietary Fiber - 11.7 g
  • Sugars - 19 g
  • Protein - 6.6 g
  • Calcium - 181.1 mg
  • Iron - 3.9 mg
  • Vitamin C - 58.8 mg
  • Thiamin - 0.3 mg

Step 1

Heat oil in a large saucepan over medium heat and add the leek and carrots and cook, stirring occasionaly, for 5 to 7 minutes or until leeks start to soften.

Step 2

Add the water, stock, garlic, beans and liquid nd three-quarters of the tarragon and cover and bring to a simmer and then reduce heat to low and cook, covered, for 15 minutes or until the vegetable and tender.

Step 3

Stir in the remaining tarragon and serve.

Tips & Variations


No special items needed.

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