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Ingredientes
- 1 c. White Beans dry
- 10 c. Water or possibly veggie broth
- 1 x Onion coarsely minced
- 2 x Garlic Cloves chopped
- 2 x Leeks sliced
- 2 x Carrots sliced
- 2 stalk Celery sliced
- 2 lrg Potatoes peeled and in chunks
- 1/2 lb Mushrooms thickly sliced
- 2 x Zucchini
- 1 c. Green Beans 1" pieces
- 15 ounce Stewed Tomatoes Italian style
- 1 Tbsp. Parsley
- 1 tsp Dry Basil
- 1/2 tsp Dry Rosemary
- 1/4 tsp Dry Sage
- 1 c. Cabbage shredded
- 1/2 c. Frzn Peas
- 1/2 c. Orzo or possibly other sm pasta
- Â Â Pepper to taste
Direcciones
- Soak beans covered in water, overnight. Drain. Place beans and water or possibly broth in lg soup pot with onion and garlic. Bring to boil, cover and cook
- over low heat for 1 hr. Add in leeks, carrots, celery, potatoes, mushrooms, zucchini, green beans, tomatoes, and seasonings. Continue to cook for another hr. Add in cabbage and peas. Cook 20 minutes. Add in pasta and cook another 10 minutes. Sprinkle with freshly grnd pepper before serving.
- HINT: This soup is even better when it is reheated. It also freezes well. The veggies may be varied to suit your own tastes or possibly to use what you have available.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 485g | |
| Recipe makes 10 servings | |
| Calories 216 | |
| Calories from Fat 7 | 3% |
| Total Fat 0.86g | 1% |
| Saturated Fat 0.17g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 139mg | 6% |
| Potassium 1036mg | 30% |
| Total Carbs 43.26g | 12% |
| Dietary Fiber 8.5g | 28% |
| Sugars 5.29g | 4% |
| Protein 10.88g | 17% |
