White Kidney Bean Soup
Prepare a nourishing and rustic comfort food. This dish has plenty of fresh ingredients with a kick from Montreal seasoning.
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Ingredients
-
2
Tsp
Olive Oil
-
2
Large
Carrot, Diced
-
2
Stalks
Celery, Diced
-
1/4
Yellow
Onion, Diced
-
2
Small
Red Potatoes, Diced
-
8
Oz
White Kidney Beans Canned, Unsalted
-
1/2
Cup
Canned Tomatoes, unsalted, Diced
-
1
Quart
Chicken Stock OR Vegetable if preferred
-
1
Tsp
Montreal Seasoning
-
1/2
Cup
Fresh Spinach, Chopped
Instructions
-
In a stock pot over medium heat add olive oil, carrots, celery, onions and potatoes. Sauté until onions are translucent – about 4 minutes.
-
Add beans, tomatoes, seasoning and stock. Bring soup to a simmer and continue to cook for 20 minutes or until vegetables are tender.
-
In 4 soup bowls, divide the chopped spinach and ladle soup into each bowl. Mix the soup gently until spinach has wilted and serve immediately.
Nutrition Info
-
Calories:
-
133
-
Total Fat:
-
3g
-
Saturated Fat:
-
0.6g
-
Sodium:
-
419mg
-
Potassium:
-
360mg
-
Total Carbohydrate:
-
19g
-
Dietary Fiber:
-
4g
-
Protein:
-
7g
-
In a stock pot over medium heat add olive oil, carrots, celery, onions and potatoes. Sauté until onions are translucent – about 4 minutes.
-
Add beans, tomatoes, seasoning and stock. Bring soup to a simmer and continue to cook for 20 minutes or until vegetables are tender.
-
In 4 soup bowls, divide the chopped spinach and ladle soup into each bowl. Mix the soup gently until spinach has wilted and serve immediately.
Nutrition Info
- Calories:
- 133
- Total Fat:
- 3g
- Saturated Fat:
- 0.6g
- Sodium:
- 419mg
- Potassium:
- 360mg
- Total Carbohydrate:
- 19g
- Dietary Fiber:
- 4g
- Protein:
- 7g