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.