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    You are in: Home / Recipes / White Bean and Vegetable Soup Recipe
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    White Bean and Vegetable Soup

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs

    20 mins

    40 mins

    Chef #750419's Note:

    Adapted from Sunset- January 2009. An instant hit with the entire family. Easy to make, very flavorful, and easy on the budget. A rough-textured bread is best for soaking up flavor! The original recipe called for fresh herbs which I will try when my garden is producing. In the meantime, dried seem to be fine.

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    Units: US | Metric


    1. 1
      Preheat oven to 350 degrees. Tear bread into bite-sized chunks and spread evenly on a rimmed baking sheet. Drizzle with about 2 Tablespoons olive oil, season with salt and pepper, stir and bake until toasty- 10 to 20 minutes depending on your preference. Allow for the fact that they will harden some after they are removed from the oven.
    2. 2
      In a large pot, heat 1 Tablespoon olive oil over medium heat. Add onion and garlic and cook until soft- about 5 minutes.
    3. 3
      Add carrots and celery and continue cooking, stirring frequently, approximately 5 more minutes.
    4. 4
      Add broth and beans and bring to a boil. Reduce heat, cover, and simmer about 15 minutes.
    5. 5
      Add tomatoes and chard, cover, and simmer another 15 minutes.
    6. 6
      Just before serving, add basil, cilantro, salt and pepper to taste.
    7. 7
      To serve, top each bowl of soup with several croutons. Add grated parmesan if desired.

    Ratings & Reviews:


    Nutritional Facts for White Bean and Vegetable Soup

    Serving Size: 1 (236 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 261.9
    Calories from Fat 78
    Total Fat 8.7 g
    Saturated Fat 1.5 g
    Cholesterol 0.8 mg
    Sodium 1600.7 mg
    Total Carbohydrate 37.1 g
    Dietary Fiber 6.8 g
    Sugars 6.7 g
    Protein 10.4 g

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