Try this Three-Bean Soup recipe, or contribute your own.
Suggest a better description1) In a large pot, combined the beans with cold water to cover by about three inches. Soak for four hours or up to overnight. If you are in a rush, you can bring the beans to a simmer (but not boil) and then remove from heat, and let soak for an hour. Drain the beans and set aside.
2) In a large soup pot over medium high heat, warm the oil. Add the onions and sauté until softened. Add the celery and carrots and continue to sauté until barely softened.
3) Add the beans, tomatoes, tomato juice, broth, water, parsley, garlic and bay leaf. Cover and bring to a boil. Reduce heat to low, and simmer until the beans are tender (about one hour). Remove from the heat and discard the bay leaf.
4) Transfer half the soup to a blender and puree. Return puree soup to the pot. Repeat the process until the soup is mostly pureed, but leave some texture. Reheat gently over medium heat. Season with pepper and salt. Serve in bowls with a pinch or two of the garnish! Enjoy!
GREMOLATA GARNISH
In a small bowl, stir together 2 minced garlic cloves, ¼ cup finely chopped Italian parsley and the chopped zest of one lemon.
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Serving Size: 1 Serving (583g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 211 | ||
Calories from Fat: 48 (23%) | ||
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Amt Per Serving | % DV | |
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Total Fat 5.3g | 7 % | |
Saturated Fat 0.8g | 4 % | |
Monounsaturated Fat 3.5g | ||
Polyunsanturated Fat 0.8g | ||
Cholesterol 0mg | 0 % | |
Sodium 870.6mg | 30 % | |
Potassium 674.1mg | 18 % | |
Total Carbohydrate 33.8g | 10 % | |
Dietary Fiber 8.6g | 34 % | |
Sugars, other 25.1g | ||
Protein 9g | 13 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 211
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