White Bean Soup Recipe
- 1 tbs olive oil
- 1 cup of onion diced about half of an onion
- 3 garlic cloves minced
- 1 cup of cut and peeled carrots
- 32 oz of vegetable broth
- 1 medium sweet potato cut and peeled
- 1 can of white beans drained and rinsed
- 2-3 bay leaves
- 1 tsp paprika
- salt and pepper to taste
- 2-3 stalks of kale
- parmesan cheese with rind
In a medium sized pot, pour in olive oil and onion and cook until translucent (about 5 min).
Add in the garlic cloves and carrots and cook for an additional 2 minutes.
Cut the rind off of your parmesan block and set aside.
Pour in vegetable broth with the sweet potato, white beans, bay leaves, paprika, salt and pepper, and parmesan rind and let cook for 15-20 minutes until the you can pierce the potato with a fork.
Remove soup from heat and take out the parmesan rind. Add kale and cheese to the top and allow the kale to wilt and cheese to melt just a little bit.
Calories: 119kcal | Carbohydrates: 20g | Protein: 3g | Fat: 4g | Saturated Fat: 1g | Sodium: 960mg | Potassium: 431mg | Fiber: 3g | Sugar: 7g | Vitamin A: 13533IU | Vitamin C: 41mg | Calcium: 76mg | Iron: 1mg