White Bean Soup
Serves 4
Time 1 hr
A small handful of chopped herbs (rosemary, thyme and parsley are especially good) stirred into the finished soup will brighten its flavor. The potatoes, carrots and celery can be cut into large chunks if you prefer a heartier texture and appearance.
Special Diets:
Ingredients
- 2 cups low-sodium chicken or vegetable broth
- 1 large yellow onion, chopped
- 1 ham hock or 3 slices smoked bacon, (optional)
- 3 medium potatoes, peeled and cut into large chunks
- 2 carrots, chopped
- 1 large celery stalk, chopped
- 2 (15.0-ounce) cans Great Northern beans, drained
- 2 1/2 cups chopped kale or baby spinach
- 1/2 teaspoon fine sea salt
- Ground black pepper, to taste
Method
In a large pot, combine broth, 3 cups water, onions and ham hock or bacon.
Bring to a boil over medium high heat, then reduce heat and simmer for 15 minutes.
Add potatoes, carrots and celery.
Cover and cook for another 10 to 15 minutes.
Stir in beans and simmer another 5 to 10 minutes, or until vegetables are tender.
Remove ham hock, cut off the meat and return to pot; discard the bone. If using bacon, remove and discard.
Add greens, salt and pepper cook just until greens are wilted. Ladle soup into bowls and serve.
Nutritional Info:
Per serving: 430 calories (35 from fat), 4g total fat, 1g saturated fat, 5mg cholesterol, 740mg sodium, 82g carbohydrates (15g dietary fiber, 2g sugar), 21g protein.
Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
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Ingredients
- 2 cups low-sodium chicken or vegetable broth
- 1 large yellow onion, chopped
- 1 ham hock or 3 slices smoked bacon, (optional)
- 3 medium potatoes, peeled and cut into large chunks
- 2 carrots, chopped
- 1 large celery stalk, chopped
- 2 (15.0-ounce) cans Great Northern beans, drained
- 2 1/2 cups chopped kale or baby spinach
- 1/2 teaspoon fine sea salt
- Ground black pepper, to taste