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6 Serves
126 Mins
Prepare the vegetables by peeling and chopping the carrots, onions, and garlic using a chef's knife on a cutting board.
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KoreanVitamin E
3 mg / 15 mgVitamin K
346 µg / 120 µgVitamin B1
1 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
4 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
162 µg / 400 µgCalcium
323 mg / 1,300 mgIron
4 mg / 18 mgMagnesium
62 mg / 420 mgPhosphorus
210 mg / 1,250 mgPotassium
672 mg / 4,700 mgSodium
1905 mg / 2,300 mgZinc
2 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
18 µg / 55 µgFiber
8 g / 28 gSugar
8 g / 50 gSaturated Fat
6 g / 20 gCholesterol
8 mg / 300 mgCaffeine
0 mgNet Carbs
47 gAlcohol
0 g
Heat the olive oil in a large stock pot over medium heat.
Add the chopped onions, garlic, and carrots to the stock pot and sauté until softened.
Pour in the vegetable broth and add the beans, bringing the mixture to a gentle boil.
Reduce heat and simmer the soup to allow the flavors to meld together.
Stir in the stale bread pieces and season the soup with salt and black pepper to taste before serving.
25
g20
g20
g
American
Italian