White Bean Soup

White Bean Soup

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This white bean soup is nutrient packed, low in calories and is perfect for cold winter days. This soup is especially high in vitamins A, and C, and folate. Each serving contains around 2 servings of vegetables. Check out the nutrition facts panel (on the right) for detailed nutrition information. The daily value numbers in red indicates that the recipe has high amounts of nutrient that you need to be cautious of (fat, sodium or cholesterol) and the green indicates that this recipe has a healthy amount of the ingredients you need. Use the table to keep track of your daily intake of calories, nutrients and vitamins and ensure you check the serving size on the panel to control your portions.




2                     Leeks, sliced

2 cloves         Garlic, chopped

1 Tbsp           Olive oil

1 cup             White beans

1                     Bay leaf

1 tsp              Coriander, grounded

½ tsp             Curry powder

¼ head          Cabbage, thinly sliced

2 cups           Kale, chopped

2                    Carrots, diced

1                    Sweet Potato, diced

2 springs       Thyme, fresh

1 Tbsp           Vinegar

½ tsp.            Salt

½ tsp             Pepper


Servings: 10

  1. Sauté leeks, and garlic in a pan with oil, for 5 minutes or until the leeks appear transparent.
  2. Add beans, bay leaf, coriander, and curry powder.
  3. Fill the pot with water, ensuring that the ingredients are submerged under around an inch of water. Boil, and then cover and simmer on low heat for about 1 hour.
  4. Add cabbage, kale, carrots, sweet potatoes, and thyme.
  5. Cook for 10 minutes, remove from heat and cool for 10 minutes.
  6. Add vinegar, salt, pepper, and drizzle with a little of the olive oil




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