4 Serves
45 Mins
Heat the olive oil in a large soup pot over medium-low heat.
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Vitamin K
15 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
6 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
1 mg / 1.7 mgFolate
59 µg / 400 µgCalcium
96 mg / 1,300 mgIron
5 mg / 18 mgMagnesium
133 mg / 420 mgPhosphorus
308 mg / 1,250 mgPotassium
1320 mg / 4,700 mgSodium
1527 mg / 2,300 mgZinc
3 mg / 11 mgCopper
1 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
19 µg / 55 µgFiber
3 g / 28 gSugar
9 g / 50 gSaturated Fat
3 g / 20 gCholesterol
13 mg / 300 mgCaffeine
0 mgNet Carbs
69 gAlcohol
0 g
Add the minced garlic, diced onions, chopped carrots, and sliced celery to the pot. Stir well, season with salt, and cover the pot to allow the vegetables to sweat for 10 minutes.
Stir in the tomato puree and corn kernels, cooking for an additional 3 minutes to develop the flavors.
Pour in the vegetable stock, increase the heat to high, and bring the mixture to a boil.
Add the broad beans and dried mixed herbs, then reduce the heat and simmer until the beans are tender.
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