Ingredients for Great Northern Bean Olive Soup
- Onion
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- 1 medium carrot, diced
- Vegetable Stock
- Zucchini
- Green Bell Pepper
- 1 (15-ounce) can great northern beans, rinsed and drained
- Kalamata Olive
- Dried Celery Flakes
- 1/2 teaspoon salt
- Dried Oregano
- Dried Basil
- 1/4 teaspoon black pepper
- Tomato Paste
- White Wine
- Lemon Juice
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How to Make Great Northern Bean Olive Soup
- Heat olive oil in a large pot or Dutch oven over medium heat. Add chopped onion and sauté for 5-7 minutes, until softened and translucent.
- Add minced garlic and diced carrot; cook for another 2 minutes, stirring frequently.
- Stir in rinsed great northern beans, vegetable broth, Kalamata olives, Italian seasoning, salt, pepper, and bay leaf.
- Bring the soup to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes, or until the carrots are tender.
- Remove the bay leaf before serving. Taste and adjust seasoning as needed.
- Serve hot with crusty Italian or sourdough bread for dipping.
Nutrition Information (Approximate per serving)
Sodium
23 g
Sugar
13g
Fat
5g
Carbs
12g
