White Bean & Spinach Soup
CAL P/SERVE
132
kJ P/SERVE
553
FAT P/SERVE
3.1g
SODIUM P/SERVE
480g
This recipe is low sugar, low carb, low fat, and suitable for vegans.
Ingredients
- 1 tbsp. olive oil
- 1 can cannellini beans, drained and rinsed
- 2 celery stalks
- 3 cloves garlic
- 4 cups vegetable stock
- 1 bay leaf
- Handful fresh basil leaves
- 500g baby spinach leaves or kale
- 1 onion, diced
- 2-3 baby potatoes, skin on, chopped
- 1/2 lemon rind
- Sprinkle rosemary
Method
- Heat pot with olive oil and sauté onion and celery until softened, approx 5 mins. Add garlic and continue to stir for an additional minute.
- Add stock, potatoes, bay leaf, rosemary, season with S & P and let simmer until potatoes have cooked. Grate a little lemon rind into the soup.
- Add basil, spinach and beans; simmer on low heat for 5 minutes.
- Once all cooked you have option to blend for a smooth pureed soup or leave chunky.
Nutrition Table
Servings: 6
Serving size:380g
| Average Serve | Average 100g | |
|---|---|---|
| Energy | 553 kJ | 145 kJ |
| 132 Cal | 35 Cal | |
| Protein | 7.4 g | 2.0 g |
| Fat, total | 3.1 g | 0.8 g |
| - Saturated | 0.5 g | 0.1 g |
| Carbohydrate | 14.5 g | 3.8 g |
| - Sugars | 3.7 g | 1.0 g |
| Sodium | 480 mg | 126 mg |
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