White bean soup
A broth of white beans with carrot, onion, celery, garlic and tomato paste.
- Number of servings
- 2
Nutrients
For entire dish
- Calories
- 311 kcal
- Protein
- 13.7 g
- Carbohydrates
- 43.3 g
- Fat
- 10.7 g
- Fiber
- 15.4 g
Per serving
- Calories
- 156 kcal
- Protein
- 6.9 g
- Carbohydrates
- 21.7 g
- Fat
- 5.4 g
- Fiber
- 7.7 g
Vitamins
For entire dish
Some micronutrient totals include only ingredients with a recorded value.
- A
- 408.1 mcg
- C
- 7.8 mg
- E
- 1.4 mg
- K
- 24.5 mcg
- B9
- 204.6 mcg
- Fe
- 5.2 mg
- Mg
- 70 mg
Ingredients
- Beans — 50 g
- Carrot — 40 g
- Onion — 40 g
- Celery — 30 g
- Garlic — 5 g
- Olive oil — 10 g
- Still water — 350 g
- Tomato paste — 15 g
- Table salt — 2 g
Cooking instructions
- Rinse the beans.
- Dice the carrot, onion and celery.
- Mince the garlic.
- Boil the beans in the water for 50 minutes until tender.
- Fry the onion, carrot, celery and garlic in olive oil for 6 minutes.
- Stir in the tomato paste.
- Add the beans with their liquid and salt and simmer for 15 minutes.
- Serve hot.