Low-fat four bean soup
Delicious and easy to make four bean soup. Made with healthy vegetables and rich in plant protein. Nutritious and low-fat vegan dish that can be used both as a main dish and as a light starter. Author: Krista, www.bunnymommycooks.com
Servings Prep Time
4 10min
Cook Time
15min
Servings Prep Time
4 10min
Cook Time
15min
Ingredients
  • 1.5l of vegetable stock
  • 2 carrots(~100 g each)
  • 75g of celery stems
  • 100g of leek
  • 75g of spinach
  • 450g of potatoes
  • 125g of red kidney beans(already cooked or canned)
  • 125g of butter beans(already cooked or canned)
  • 125g of cranberry beans aka borlotti beans(already cooked or canned)
  • 125g of white kidney beans aka cannellini beans(already cooked or canned)
Instructions
  1. put the vegetable stock to boil;
  2. clean and cut the carrots and celery stems in small pieces and add them to the boiling vegetable stock. Boil for 7- 10 minutes;
  3. meanwhile peel the potatoes and cut them in small cubes, cut the spinach in thin strips and the leek in semicircles;
  4. when the carrots and celery are almost soft, add the cut potatoes, spinach, leek and all the beans;
  5. boil for some extra minutes until all the vegetables are soft.