White Bean Vegetable Soup
Serves 8 | Prep Time 15 minutes | Cook Time 35 minutes
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 organic diced tomatoes, do not drain
• 1 small green bell pepper, chopped
• 1 tsp Eden Dried Basil
• 1/4 tsp dried rosemary
• 1/4 tsp dried marjoram
• 1/2 tsp Eden 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: 199 calories, 6g fat (25% calories from fat), 8g protein, 31g carbohydrate, 8g fiber, 0mg cholesterol, 387mg sodium