Serves: 8 | Prep Time: 15 minutes | Cook Time: 35 minutes
White Bean Vegetable Soup

Ingredients

  • 30 ounces Eden Navy Beans, 2 cans, do not drain
    Eden Great Northern Beans, or Eden Cannellini (White Kidney) Beans
  • 3 Tbsp Eden Extra Virgin Olive Oil
  • 1 large onion, chopped
  • 2 cloves garlic, minced
  • 4 cup water
  • 1/2 cup celery, diced
  • 1 large organic potato, peeled and diced
  • 1/2 cup organic sweet corn, fresh or frozen
  • 1/2 cup carrots, diced
  • 1 large bay leaf
  • 1 1/2 tsp Eden Sea Salt, or to taste
  • 14 1/2 ounces Eden Diced Tomatoes, do not drain
  • 1 small green bell pepper, chopped
  • 1 tsp dried basil
  • 1/4 tsp dried rosemary
  • 1/4 tsp dried marjoram
  • 1/2 tsp freshly ground black pepper, or to taste
  • 2 cups kale, chopped
    spinach
  • 1/4 cup fresh parsley, minced

Directions

Heat oil in a medium soup pot. Sauté the onion, garlic and peppers for 3 to 4 minutes. Add the water, potatoes, beans with bean cooking liquid, celery, corn, carrots, bay leaf and sea salt. Cover and bring to a boil. Reduce the flame and simmer for 10 to 15 minutes until the vegetables are tender. Add the tomatoes, tomato cooking liquid, green pepper, basil, rosemary, marjoram, pepper and kale. Cover and simmer for another 15 minutes. Add more salt or herbs if desired. Stir in the parsley and serve.

Nutritional Information

Per serving - 214 calories, 6 gram fat (24% calories from fat), 8 gram protein, 34 gram carbohydrate, 8 gram fiber, 0 milligram cholesterol, 382 milligram sodium

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