White Bean and Veggie Soup

White Bean and Veggie Soup

Two Chef Mission
White beans are a great replacement for meat in this hearty vegetable soup. Great for any time of the year.
Prep Time 10 mins
Cook Time 25 mins
Total Time 35 mins
Course Main Course, Soup
Cuisine American, Italian
Servings 2 people
Calories 161 kcal

Equipment

  • Cutting Board
  • Chef Knife
  • Pot
  • Heat resistant spoon/spatula

Ingredients
  

  • 1/2 can White Beans
  • 1/2 each Onion diced
  • 1 each Carrot peeled and diced
  • 1/2 each Bell Pepper diced
  • 1 clove Garlic minced
  • 4 each Mushrooms chopped
  • 12-16 oz Vegetable Stock
  • 1 tsp Thyme
  • 1 Tbsp Olive Oil
  • Parmesan Cheese optional garnish
  • Salt as needed
  • Pepper as needed

Instructions
 

  • Heat a pot on medium high, add in 1 Tbs oil. Add in the onion and carrot, season and cook 3 minutes.
  • Add in the garlic, mushroom, and bell pepper, cook 2-4 minutes. Add in thyme and stir in the beans.
  • Once mixed, stir in the stock and bring to a boil. Simmer 10-12 minutes, adjust seasoning and remove from heat
  • Garnish with parmesan if wanted.
  • Serve and enjoy!

Nutrition

Calories: 161kcalCarbohydrates: 19gProtein: 6gFat: 7gSaturated Fat: 1gSodium: 685mgPotassium: 351mgFiber: 4gSugar: 2gVitamin A: 446IUVitamin C: 1mgCalcium: 56mgIron: 2mg
Keyword beans, Italian, Mushroom, Recipes, Simple Recipes, soup, summer, vegetables, Vegetatarian
Tried this recipe?Let us know how it was!

Leave a Reply