Directions:
- Heat oil in a large saucepan and cook leek about 3 minutes until softened.
- Add the carrot and celery, cook 5 minutes.
- Add potato, tomatoes and stock, bring to a simmer and cook 15 minutes.
- Add beans and cook a further 5 minutes, season to taste. Add parsley and stir to combine.
- Divide soup between warmed bowls. Place a pile of shredded spinach on top of soup and serve immediately.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 131.79 Kcal (552 kJ) | ||
| Calories from fat | 63.17 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.02g | 11% | |
|---|---|---|---|
| Sodium | 190.65mg | 8% | |
| Potassium | 372.44mg | 8% | |
| Total Carbs | 15.67g | 5% | |
| Sugars | 3.8g | 15% | |
| Dietary Fiber | 3.91g | 16% | |
| Protein | 2.19g | 4% | |
| Vitamin C | 11.4mg | 19% | |
| Vitamin A | 0.5mg | 16% | |
| Iron | 1.6mg | 9% | |
| Calcium | 65.4mg | 7% | |
| Amount Per 100 g | |||
| Calories | 85.85 Kcal (359 kJ) | ||
| Calories from fat | 41.15 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.57g | 11% | |
|---|---|---|---|
| Sodium | 124.18mg | 8% | |
| Potassium | 242.59mg | 8% | |
| Total Carbs | 10.21g | 5% | |
| Sugars | 2.47g | 15% | |
| Dietary Fiber | 2.54g | 16% | |
| Protein | 1.43g | 4% | |
| Vitamin C | 7.4mg | 19% | |
| Vitamin A | 0.3mg | 16% | |
| Iron | 1mg | 9% | |
| Calcium | 42.6mg | 7% | |
* 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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