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Soup with canned white beans and carrots

Soup with Canned White Beans and Carrots

A handy trick for feeding the whole family something quick and tasty. My husband was away on a work trip, which meant no need to cook up something elaborate every day. The fridge was down to bare bones, as my mom would say, and I'd been eating too little to really call it a meal — my usual habit when he's away, since I don't see much point in fussing over fancy dishes just for myself. Then at lunch today I spotted a can of beans and a single carrot in the fridge door. What can you make from that? A wonderful, easy little meal, of course — canned bean soup. How do you make it? The best things are the simplest!

Valeria

Recipe author

Soup with canned white beans and carrots

Composition / ingredients

Servings:

Canned white beans

300

Carrot

Potatoes

Fresh herbs

Salt

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 20 % 4 g

Fats 0 % 0 g

Carbohydrates 80 % 16 g

83 kcal

GI: 53 / 0 / 47

Cooking method

Cooking time: 35 min

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First, add the diced potatoes to a pot of boiling water and cook for about 10-12 minutes. Then add the canned beans. Grate the carrot on the coarse side of a grater and finely chop the onion. Sauté these vegetables briefly, then add them to the simmering soup. If you like, add some cooked chicken cut into pieces. Season with salt to taste and cook for another 3-5 minutes. The soup is ready! Serve in bowls, sprinkled with finely chopped fresh herbs. Enjoy!