White Bean Soup

Ingredients

• 1 tbsp olive oil
• 1/2 small onion, diced
• 2 cloves garlic, minced or pressed
• 2 carrots, chopped
• 1 celery stalks, diced
• 1, 15 oz (425 g) can cannellini beans, drained and rinsed
• 1 bay leaf
• 1/2 tbsp dried oregano
• 1/2 tbsp dried thyme
• 1 tsp dried dill
• 3 cups bone broth
• Salt and pepper to taste
• 4 tbsp (34 g) dry roasted mixed nuts, divided for two servings
• 2 apples, for two servings

Directions

1. In a medium stockpot, heat olive oil over medium heat. Add onion and garlic. Cook 2-3 minutes or until onions soften.
2. Add carrots and celery and cook approximately 5 minutes, until vegetables soften.
3. Add beans, bay leaf, oregano, thyme, dill, bone broth, salt and pepper and reduce heat to a simmer. Cook for 20 minutes.
4. Serve warm with a side of nuts and an apple.

Servings : 2

Prep Time : 10 minutes

Cooking time: 30 Minutes

Nutrition Info

Calories: 499, Carbohydrate: 73 grams, Protein: 21 grams, Fat: 20 grams