Bean Soup

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Prep Time: 15 minutes
Cook Time: 30 minutes
Servings: 2
Calories: 369kcal

Ingredients

Cucumber Mint Water

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

Bean Soup

  • 2 tsp Extra-virgin olive oil
  • 1/2 cup Onion diced
  • 1 clove Garlic minced
  • 1 stalk Celery diced
  • 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

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

  • Prepare the cucumber mint water: In a pitcher or large jug, combine the water with cucumber slices and fresh mint leaves. Stir well and refrigerate to chill. Add ice cubes just before serving.
  • Sauté the vegetables: In a skillet, heat the olive oil over medium heat. Add the diced onion, celery, and minced garlic. Sauté for 5–7 minutes until the vegetables are softened.
  • Simmer the soup: Stir in the chicken broth, cannellini beans, salt, black pepper, dried thyme, and bay leaf. Bring to a simmer and cook for 20 minutes to blend the flavors.
  • Toast the bread: Toast your preferred bread slices in a toaster or on a hot pan until golden and crisp.
  • Make the microgreens salad: In a small bowl, whisk together the 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 chilled cucumber mint water over ice to enjoy alongside the meal.

Nutrition

Calories: 369kcal | Carbohydrates: 50g | Protein: 18g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.01g | Cholesterol: 9mg | Sodium: 3159mg | Potassium: 302mg | Fiber: 12g | Sugar: 6g | Vitamin A: 345IU | Vitamin C: 9mg | Calcium: 221mg | Iron: 6mg

Bean Soup

No ratings yet
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Servings 2
Calories 369 kcal

Ingredients
 
 

Cucumber Mint Water

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

Bean Soup

  • 2 tsp Extra-virgin olive oil
  • 1/2 cup Onion diced
  • 1 clove Garlic minced
  • 1 stalk Celery diced
  • 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

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

Instructions
 

  • Prepare the cucumber mint water: In a pitcher or large jug, combine the water with cucumber slices and fresh mint leaves. Stir well and refrigerate to chill. Add ice cubes just before serving.
  • Sauté the vegetables: In a skillet, heat the olive oil over medium heat. Add the diced onion, celery, and minced garlic. Sauté for 5–7 minutes until the vegetables are softened.
  • Simmer the soup: Stir in the chicken broth, cannellini beans, salt, black pepper, dried thyme, and bay leaf. Bring to a simmer and cook for 20 minutes to blend the flavors.
  • Toast the bread: Toast your preferred bread slices in a toaster or on a hot pan until golden and crisp.
  • Make the microgreens salad: In a small bowl, whisk together the 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 chilled cucumber mint water over ice to enjoy alongside the meal.

Nutrition

Calories: 369kcalCarbohydrates: 50gProtein: 18gFat: 14gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gTrans Fat: 0.01gCholesterol: 9mgSodium: 3159mgPotassium: 302mgFiber: 12gSugar: 6gVitamin A: 345IUVitamin C: 9mgCalcium: 221mgIron: 6mg
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