This is from Sunset magazine. I tweaked it a tad, adding more veggies and herbs, so that it has only about 75 cals per ladle, which I think is about a cup. I got 15 ladles out of the pot. You could make croutons out of french bread and put that on top, but I omitted that for this version to save on carbs and cals. Really good! I made a huge pot and have been bringing it to work every day.
Provided by Sayster
Categories Beans
Time 1h
Yield 15 cups, 5 serving(s)
Number Of Ingredients 15
Steps:
- Heat 1 tablespoons olive oil in a large pot over medium heat. Add onion and garlic; cook until transparent, about 5 minutes. Add carrots and celery and cook, stirring often, 5 minutes. Stir in broth and beans, then bring to a boil. Reduce heat, cover, and simmer about 15 minutes. Add tomatoes and chard, along with dried herbs, and simmer another 15 minutes, covered.
- Just before serving, add basil and cilantro and season to taste with salt and pepper.
- Divide soup among serving bowls and top each with cheese.
Nutrition Facts : Calories 347.8, Fat 9.5, SaturatedFat 3.6, Cholesterol 13.2, Sodium 1565.2, Carbohydrate 44.8, Fiber 10.8, Sugar 13.3, Protein 23.2
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