White Bean & Root Vegetable Soup
Recipe: #29126
February 27, 2018
Categories: Beans, Kale, Diabetic, Gluten-Free, Heart Healthy, High Fiber Kosher, Low Cholesterol, No Eggs, Non-Dairy, Vegan, Vegetarian, White Beans, more
"From Australian B.H.&G. Diabetic Living July/August '17."
Ingredients
Nutritional
- Serving Size: 1 (406.8 g)
- Calories 170.4
- Total Fat - 5.3 g
- Saturated Fat - 0.9 g
- Cholesterol - 1.2 mg
- Sodium - 275.4 mg
- Total Carbohydrate - 26.2 g
- Dietary Fiber - 6.1 g
- Sugars - 7.1 g
- Protein - 8.4 g
- Calcium - 179.8 mg
- Iron - 2.6 mg
- Vitamin C - 92.8 mg
- Thiamin - 0.3 mg
Step by Step Method
Step 1
Heat the extra virgin olive oil in a soup pot over medium heat and add the onion, carrots, celery, garlic and Italian herbs, and saute for 3 minutes or until vegies are softened.
Step 2
Add the turnip, sweet potato, parsnip, beans, stock and 375 ml (1 1/2 cups) of water and bring to the boil then reduce heat to a simmer and cook, covered for 20 minutes or until vegies are tender.
Step 3
Add kale for the final 5 minutes of cooking - at this point if you want and thicker and creamier soup, remove half the cooked vegies and beans and puree, then return to the pot before serving.
Step 4
Taste and adjust seasoning, adding plenty of black pepper and spoon into four bowls, sprinkle with parsley and serve.
Tips
No special items needed.