Directions:
- In a large soup pot, add oil; heat over medium heat.
- Add in onions and garlic; saute for 5 minutes or until onions are softened.
- Add in the leeks and saute/stir for 2-3 minutes.
- Add in the celery, oregano, fennel, salt and pepper to taste; continue to saute/stir for another 5 minutes.
- Add in vegetable stock; stir and bring to a boil.
- Lower heat, add the zucchini and simmer for 5 minutes.
- Add in the white beans and return to a gentle simmer.
- Add in the greens, peas, and asparagus; simmer for about 10 minutes or until tender.
- Right before ready to serve, add the lemon juice or vinegar.
- Ladle soup into individual serving bowls; sprinkle with grated parmesan cheese.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 295.2 Kcal (1236 kJ) | ||
| Calories from fat | 75.94 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.44g | 13% | |
|---|---|---|---|
| Cholesterol | 2.46mg | 1% | |
| Sodium | 1382.16mg | 58% | |
| Potassium | 1057.76mg | 23% | |
| Total Carbs | 47.38g | 16% | |
| Sugars | 11.35g | 45% | |
| Dietary Fiber | 8.31g | 33% | |
| Protein | 11.33g | 23% | |
| Vitamin C | 47.9mg | 80% | |
| Iron | 5.8mg | 32% | |
| Calcium | 122.4mg | 12% | |
| Amount Per 100 g | |||
| Calories | 57.59 Kcal (241 kJ) | ||
| Calories from fat | 14.82 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.65g | 13% | |
|---|---|---|---|
| Cholesterol | 0.48mg | 1% | |
| Sodium | 269.65mg | 58% | |
| Potassium | 206.37mg | 23% | |
| Total Carbs | 9.24g | 16% | |
| Sugars | 2.21g | 45% | |
| Dietary Fiber | 1.62g | 33% | |
| Protein | 2.21g | 23% | |
| Vitamin C | 9.3mg | 80% | |
| Iron | 1.1mg | 32% | |
| Calcium | 23.9mg | 12% | |
* 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.
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