White Bean and Veggie Soup
Yield: 8 bowls Ingredients- 1 large yellow onion
- 3 carrots, chopped
- 2 celery sticks, chopped
- Sea salt
- 4 cloves garlic, minced
- ½ tsp red pepper flakes
- 1 cup bulgur
- 2 cans (30 oz) great northern beans, drained and rinsed
- 1 can (14.5 oz) diced tomatoes, with liquid
- 4 cups vegetable broth
- 2 cups water
- 4 oz arugula, chopped
- 4 oz spinach, chopped
- 1 tsp dried parsley
- Salt and pepper
- In a large soup pot, add olive oil over medium heat. Add onion, carrots, celery, and a pinch of salt. Cook until onions are translucent.
- Add the garlic and red pepper flakes and stir for about 30 seconds. Add bulgar, beans, tomatoes, parsley, broth, and water.
- Bring the mix to a simmer, stirring occasionally. Continue cooking the mix on a low simmer for 25 minutes.
- Add chopped greens and stir to combine. Cook for 5 minutes.
- Remove pot from heat and add salt and pepper to taste.
- 158 calories
- 26 g carbs
- 3 g fat
- 10 g protein