Vegan Green Olive Bean Soup
Created by dienia b on February 9, 2025
- Servings: 6
- Prep Time: 9h
- Cook Time: 60m
- Recipe #44172
Ingredients
- 2 tablespoons olive oil
- 1 cup onion, diced
- 4 garlic cloves, finely chopped
- 2 tablespoons tomato paste
- 1/2 teaspoon oregano, dry
- 1/4 teaspoon thyme, dry
- 1/2 cup sundried tomatoes, sliced
- 14 ounces chickpeas, undrained (1 can)
- 15 ounces cannelloni beans, undrained (1 can)
- 4 ounces orzo pasta, dry
- 6 cups vegetable stock
- 1 cup green olives, sliced
- 1/2 cup coconut cream, unsweetened
- 1 cup baby spinach, roughly torn
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
How to Make
-
Step 1: Heat the oil and add onions, season lightly.
-
Step 2: Cook until translucent.
-
Step 3: Add garlic, tomato paste, vegetable broth and orzo.
-
Step 4: Add herbs and beans.
-
Step 5: Simmer for 30 minutes, covered.
-
Step 6: Add olives, spinach and coconut cream.
-
Step 7: Simmer for 5 minutes, season to taste.
Nutritional Facts
- Serving Size: 1 (429.4 g)
- Calories 260.4
- Total Fat - 9.6 g
- Saturated Fat - 3.1 g
- Cholesterol - 15.4 mg
- Sodium - 1589.3 mg
- Total Carbohydrate - 35.1 g
- Dietary Fiber - 7.3 g
- Sugars - 4.5 g
- Protein - 10.8 g
- Calcium - 53.5 mg
- Iron - 2.1 mg
- Vitamin C - 8.5 mg
- Thiamin - 0.1 mg