Directions:
- Heat the low fat cooking spay in a large saucepan and gently fry the celery and onion for 10 minutes. Add half the beans and the Veg stock, parsley and bay leaf. Season with black pepper and stir well.
- Bring to the boil and cover and simmer for 15 minutes. Allow to cool slightly, remove the bay leaf and blend the soup until smooth. Return to the rinsed pan and add the remaining beans. Reheat whilst stirring over a low heat. Fry the garlic in the olive oil and stir into soup just before serving.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 949.31 Kcal (3975 kJ) | ||
| Calories from fat | 63.33 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.04g | 11% | |
|---|---|---|---|
| Sodium | 35517.43mg | 1480% | |
| Potassium | 204.31mg | 4% | |
| Total Carbs | 175.65g | 59% | |
| Sugars | 2.27g | 9% | |
| Dietary Fiber | 6.28g | 25% | |
| Protein | 5.49g | 11% | |
| Vitamin C | 6.6mg | 11% | |
| Iron | 1.3mg | 7% | |
| Calcium | 58.3mg | 6% | |
| Amount Per 100 g | |||
| Calories | 219.68 Kcal (920 kJ) | ||
| Calories from fat | 14.66 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.63g | 11% | |
|---|---|---|---|
| Sodium | 8219.01mg | 1480% | |
| Potassium | 47.28mg | 4% | |
| Total Carbs | 40.65g | 59% | |
| Sugars | 0.52g | 9% | |
| Dietary Fiber | 1.45g | 25% | |
| Protein | 1.27g | 11% | |
| Vitamin C | 1.5mg | 11% | |
| Iron | 0.3mg | 7% | |
| Calcium | 13.5mg | 6% | |
* 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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