A chunky soup of low-carb veggies, tomatoes, broth and cannellini beans
6 Tbsp olive oil
½ onion, peeled and finely chopped
5 garlic cloves, finely chopped
1 carrot, cut into small pieces
2 zucchini, cut into small pieces
1 cup chopped celery
2 large tomatoes, chopped into small pieces
1 cup cooked and drained cannellini beans
5 cups vegetable stock
Salt and pepper
1 Tbsp fresh thyme, finely chopped
2 Tbsp fresh parsley, finely chopped
1
Add the olive oil to a large saucepan or stock pot over a medium heat
2
Add the onions, garlic, carrot, zucchini and celery, season with salt and pepper and stir as the veggies soften for a few minutes
3
Add the tomatoes, beans, stock, more seasoning, thyme and parsley
4
Cover the pot and leave to simmer for 20 minutes
5
Serve steaming hot
5 servings * The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.Nutrition FactsServing size
Ingredients
6 Tbsp olive oil
½ onion, peeled and finely chopped
5 garlic cloves, finely chopped
1 carrot, cut into small pieces
2 zucchini, cut into small pieces
1 cup chopped celery
2 large tomatoes, chopped into small pieces
1 cup cooked and drained cannellini beans
5 cups vegetable stock
Salt and pepper
1 Tbsp fresh thyme, finely chopped
2 Tbsp fresh parsley, finely chopped