Quick and Easy White Bean Soup Provencal Recipe

Posted by

Rate It!

Quick and Easy White Bean Soup Provencal

Add your photo!

Count

Calories

Minutes

Comments Print recipe

Ingredients:

Serving

1 tbsp extra virgin olive oil
2 medium vidalia onions, chopped
1 (1 lb) purple eggplant, peeled and cut into 1-inch pieces
3 small zucchini, cut into 1-inch-length pieces
3 garlic cloves, chopped
2 (14 1/2 oz) cans white beans, drained and lightly rinsed
1 (28 oz) can diced tomatoes
2 tbsp herbes de provence
1 tsp salt
2 -3 cups vegetable broth or 2 -3 cups water
salt & freshly ground black pepper

Directions:

In the bottom of a large pot, add olive oil and heat over medium heat.
Add onions, zucchini, eggplant and garlic. Sauté for several minutes to soften onions, stirring often.
When the onions become translucent, add all of the rest of the ingredients. Add enough vegetable broth and/or water to cover ingredients.
Bring the soup up to a boil, and then lower the heat to a simmer. Cover and cook for 20-30 minutes or so until the eggplant is tender. Stir the soup every few minutes or so during the simmering time.
Ladle the soup into bowls and serve with a nice hearty crusty bread.

Kitchen-Friendly View

Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	190.87 Kcal (799 kJ)
Calories from fat	67.84 Kcal
		% Daily Value*
Total Fat	7.54g	12%
Cholesterol	1.54mg	1%
Sodium	1376.65mg	57%
Potassium	585.56mg	12%
Total Carbs	28.11g	9%
Sugars	8.13g	33%
Dietary Fiber	5.56g	22%
Protein	5.6g	11%
Vitamin C	11.3mg	19%
Iron	1.8mg	10%
Calcium	44.8mg	4%

Amount Per 100 g
Calories	61.28 Kcal (257 kJ)
Calories from fat	21.78 Kcal
		% Daily Value*
Total Fat	2.42g	12%
Cholesterol	0.49mg	1%
Sodium	441.96mg	57%
Potassium	187.99mg	12%
Total Carbs	9.02g	9%
Sugars	2.61g	33%
Dietary Fiber	1.79g	22%
Protein	1.8g	11%
Vitamin C	3.6mg	19%
Iron	0.6mg	10%
Calcium	14.4mg	4%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

Search recipes
by ingredients

Construct & Analyze
Your Recipe

Analyze

Try this similar recipes

Pasta With Eggplant (Aubergine)

Olive oil, Eggplant, peeled and cut into 3/4 inch cubes and 7 more..
Zucchini With Pasta

Fusilli or 1 (12 oz) package rotini pasta and 8 more..
Split Pea Soup With Mint

Extra-virgin olive oil, Vidalia onion, diced and 13 more..
Eggplant and Tofu Stack

Eggplant, Extra-virgin olive oil, Vidalia onion, diced and 8 more..
Chicken Gnocchi Veronese (Olive Garden)

Extra virgin olive oil, Vidalia onion, chopped and 15 more..
Penne Puttanesca

Zucchini , sliced into half moon shapes and 11 more..
Bf Ratatouille

Chinese eggplant, Zucchini, Garlic, Onion, Tomatoes and 8 more..