Bean Soup Provencale Recipe
Ingredients
| Dry navy beans | 1⁄2 Cup (8 tbs), soaked overnight | |
| Water | 4 Cup (64 tbs) | |
| Bay leaf | 1 | |
| Olive oil | 2 Tablespoon | |
| Onion | 1 Medium, diced small | |
| Carrot | 1 , diced small | |
| Celery stalk | 1 , diced small | |
| Leek | 1 , diced small | |
| Zucchini | 1 Small, diced small | |
| Tomato | 1 , peeled, seeded and diced | |
| Potato | 1 Medium, diced small |
Nutrition Facts
Serving size: Complete recipe
Calories 918 Calories from Fat 289
% Daily Value*
Total Fat 33 g50.5%
Saturated Fat 4.6 g23.2%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 173.4 mg7.2%
Total Carbohydrates 142 g47.4%
Dietary Fiber 31.5 g126%
Sugars 32.6 g
Protein 26 g52.1%
Vitamin A 328.6% Vitamin C 215.6%
Calcium 39.4% Iron 68.9%
*Based on a 2000 Calorie diet
Directions
In a large saucepan, heat oil over medium heat; ad onion, celery, carrot, leek and zucchini.
Sweat for 5 minutes! Add tomato and water; simmer 20 minutes.
Add potato and simmer until all vegetables are tender.
Drain cooked beans and add to soup.
Chef
