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Bean Soup Provencale

Healthy.N.Fine's picture
Ingredients
  Dry navy beans 1⁄2 Cup (8 tbs), soaked overnight
  Water 4 Cup (64 tbs)
  Bay leaf 1
  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
Directions

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.

Recipe Summary

Cuisine: 
American
Course: 
Side Dish
Dish: 
Soup
Ingredient: 
Bean

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4.135295
Average: 4.1 (17 votes)

Nutrition Rank

Nutrition Facts

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

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Bean Soup Provencale Recipe