4 Serves
86 Mins
9 g
31 g
11 g
Prepare the vegetables by finely dicing the onion, carrots, and celery using a chef's knife on a cutting board.
Ingredients, vitamins, and health benefits
Onion
Vegetable Broth
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EgyptianVitamin K
13 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
2 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
73 µg / 400 µgCalcium
96 mg / 1,300 mgIron
2 mg / 18 mgMagnesium
44 mg / 420 mgPhosphorus
137 mg / 1,250 mgPotassium
670 mg / 4,700 mgSodium
1921 mg / 2,300 mgZinc
2 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
12 µg / 55 µgFiber
2 g / 28 gSugar
5 g / 50 gSaturated Fat
3 g / 20 gCholesterol
26 mg / 300 mgCaffeine
0 mgNet Carbs
29 gAlcohol
0 g
Heat the olive oil in a large Dutch oven over medium heat.
Add the diced onion, carrots, and celery to the Dutch oven and sauté until softened. Add minced garlic and cook for another minute.
Stir in the cannellini beans and vegetable broth. Bring the mixture to a gentle boil, then reduce heat to low and simmer to allow flavors to meld.
Season the soup with salt and black pepper to taste, then serve hot.
Carrots
Celery
Olive Oil
Garlic
Cannellini Beans
Salt
Black Pepper
Vitamin A
352 µg / 900 µgVitamin C
9 mg / 90 mgVitamin E
1 mg / 15 mgVitamin K
13 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
2 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
73 µg / 400 µgCalcium
96 mg / 1,300 mgIron
2 mg / 18 mgMagnesium
44 mg / 420 mgPhosphorus
137 mg / 1,250 mgPotassium
670 mg / 4,700 mgSodium
Fiber
2 g / 28 gSugar
5 g / 50 gSaturated Fat
3 g / 20 gCholesterol
26 mg / 300 mgCaffeine
0 mgNet Carbs
66
g20
g25
g
Georgian
NigerianZinc
2 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
12 µg / 55 µgAlcohol
0 g