Bean Soup

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Prep Time: 15 minutes
Cook Time: 30 minutes
Servings: 2
Calories: 381kcal

Ingredients

Cucumber Mint Water:

  • 24 oz Water
  • 8 slices Cucumber
  • 1/4 cup Fresh mint leaves
  • Ice cubes

Bean Soup

  • 2 tsp Extra-virgin olive oil
  • 1/2 cup Onion diced
  • 1 Carrot peeled and diced
  • 1 stalk Celery diced
  • 1 clove Garlic minced
  • 4 cups Chicken broth
  • 2 cups Cannellini beans drained and rinsed
  • 1/2 tsp Salt
  • 1/4 tsp Black pepper
  • 1/2 tsp Dried thyme
  • 1 Bay leaf

Toasted Bread

  • 2 slices Your choice of bread (such as sourdough or whole wheat)

Microgreens Salad

  • 2 cups Microgreens
  • 1 TBSP Extra-virgin olive oil
  • 1 tsp Balsamic vinegar
  • 1/4 tsp Salt
  • 1/4 tsp Black pepper
US Customary - Metric

Instructions

  • Start the cucumber mint water: In a pitcher or large jug, combine water with the cucumber slices and fresh mint leaves. Stir well, refrigerate to chill, and add ice cubes just before serving.
  • Sauté the vegetables: heat olive oil in a skillet over medium heat. Add the diced onion, carrot, celery, and minced garlic. Sauté for 5–7 minutes, until the vegetables are softened. Stir in the broth, beans, salt, pepper, dried thyme, and bay leaf. Let the soup simmer for 20 minutes to blend the flavors.
  • Toast the bread.
  • Make the microgreens salad: In a small bowl, whisk together olive oil, balsamic vinegar, salt, and black pepper. Toss the microgreens in the dressing until lightly coated.
  • Serve: Ladle the warm bean soup into bowls. Serve with toasted bread on the side and the microgreens salad as a refreshing accompaniment. Pour the cucumber mint water over ice for a hydrating finish.

Nutrition

Calories: 381kcal | Carbohydrates: 53g | Protein: 19g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.01g | Cholesterol: 9mg | Sodium: 3180mg | Potassium: 399mg | Fiber: 13g | Sugar: 8g | Vitamin A: 5441IU | Vitamin C: 11mg | Calcium: 231mg | Iron: 7mg

Bean Soup

No ratings yet
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Servings 2
Calories 381 kcal

Ingredients
 
 

Cucumber Mint Water:

  • 24 oz Water
  • 8 slices Cucumber
  • 1/4 cup Fresh mint leaves
  • Ice cubes

Bean Soup

  • 2 tsp Extra-virgin olive oil
  • 1/2 cup Onion diced
  • 1 Carrot peeled and diced
  • 1 stalk Celery diced
  • 1 clove Garlic minced
  • 4 cups Chicken broth
  • 2 cups Cannellini beans drained and rinsed
  • 1/2 tsp Salt
  • 1/4 tsp Black pepper
  • 1/2 tsp Dried thyme
  • 1 Bay leaf

Toasted Bread

  • 2 slices Your choice of bread (such as sourdough or whole wheat)

Microgreens Salad

  • 2 cups Microgreens
  • 1 TBSP Extra-virgin olive oil
  • 1 tsp Balsamic vinegar
  • 1/4 tsp Salt
  • 1/4 tsp Black pepper

Instructions
 

  • Start the cucumber mint water: In a pitcher or large jug, combine water with the cucumber slices and fresh mint leaves. Stir well, refrigerate to chill, and add ice cubes just before serving.
  • Sauté the vegetables: heat olive oil in a skillet over medium heat. Add the diced onion, carrot, celery, and minced garlic. Sauté for 5–7 minutes, until the vegetables are softened. Stir in the broth, beans, salt, pepper, dried thyme, and bay leaf. Let the soup simmer for 20 minutes to blend the flavors.
  • Toast the bread.
  • Make the microgreens salad: In a small bowl, whisk together olive oil, balsamic vinegar, salt, and black pepper. Toss the microgreens in the dressing until lightly coated.
  • Serve: Ladle the warm bean soup into bowls. Serve with toasted bread on the side and the microgreens salad as a refreshing accompaniment. Pour the cucumber mint water over ice for a hydrating finish.

Nutrition

Calories: 381kcalCarbohydrates: 53gProtein: 19gFat: 14gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gTrans Fat: 0.01gCholesterol: 9mgSodium: 3180mgPotassium: 399mgFiber: 13gSugar: 8gVitamin A: 5441IUVitamin C: 11mgCalcium: 231mgIron: 7mg
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