White Bean & Root Vegetable Soup

4
Servings
15m
Prep Time
25m
Cook Time
40m
Ready In


"From Australian B.H.&G. Diabetic Living July/August '17."

Original recipe yields 4 servings
OK

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 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 & Variations


No special items needed.

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