Bean Soup Provencale
|Dry navy beans||1⁄2 Cup (8 tbs), soaked overnight|
|Water||4 Cup (64 tbs)|
|Olive oil||2 Tablespoon|
|Onion||1 Medium, diced small|
|Carrot||1 , diced small|
|Celery stalk||1 , diced small|
|Leek||1 , diced small|
|Zucchini||1 Small, diced small|
|Tomato||1 , peeled, seeded and diced|
|Potato||1 Medium, diced small|
Cook the beans in the water with the bay leaf until tender, about 1 hour.
In a large saucepan, heat oil over medium heat; ad onion, celery, carrot, leek and zucchini.
Sweat for 5 minutes! Add tomato and water; simmer 20 minutes.
Add potato and simmer until all vegetables are tender.
Drain cooked beans and add to soup.
Serving size: Complete recipe
Calories 918 Calories from Fat 289
% Daily Value*
Total Fat 33 g50.5%
Saturated Fat 4.6 g23.2%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 173.4 mg7.2%
Total Carbohydrates 142 g47.4%
Dietary Fiber 31.5 g126%
Sugars 32.6 g
Protein 26 g52.1%
Vitamin A 328.6% Vitamin C 215.6%
Calcium 39.4% Iron 68.9%
*Based on a 2000 Calorie diet