This recipe is low sugar, low carb, low fat, and suitable for vegans.
- 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
- 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.
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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