OK, so the temp outside is still warm, but I was inspired to make some soup to help my sick lil boy.
What better way then to make a delicious and great for you soup - full of veggies, creamy beans with loads of vitamins too. And yes it was a big hit with my son since he loves soup and his veggies.
Ingredients:
2 tbsp olive oil
2 leeks (white parts only), thinly sliced
2 carrots, peeled and thinly diced up
2 zucchini, trimmed and thinly sliced
1 c. green beans, chopped into bite size pieces
1 can garbanzo beans, rinsed and drained
1 can cannellini beans, rinsed and drained
6 c. low sodium chicken broth
1 tsp salt
1/2 tsp ground pepper
Warm the olive oil in a large pot over medium low heat. Add the leeks, carrots, zucchini and green beans. Stir to combine well and cook until veggies are tender, about 10 min. Add the 2 types of beans and broth. Cook until the broth is simmering and beans are warmed through. You can add cooked chicken at this point or fresh fish to add protein. Cook another 6 min. Season the soup with salt and pepper to your taste.
Enjoy!
What better way then to make a delicious and great for you soup - full of veggies, creamy beans with loads of vitamins too. And yes it was a big hit with my son since he loves soup and his veggies.
2 tbsp olive oil
2 leeks (white parts only), thinly sliced
2 carrots, peeled and thinly diced up
2 zucchini, trimmed and thinly sliced
1 c. green beans, chopped into bite size pieces
1 can garbanzo beans, rinsed and drained
1 can cannellini beans, rinsed and drained
6 c. low sodium chicken broth
1 tsp salt
1/2 tsp ground pepper
Warm the olive oil in a large pot over medium low heat. Add the leeks, carrots, zucchini and green beans. Stir to combine well and cook until veggies are tender, about 10 min. Add the 2 types of beans and broth. Cook until the broth is simmering and beans are warmed through. You can add cooked chicken at this point or fresh fish to add protein. Cook another 6 min. Season the soup with salt and pepper to your taste.
Enjoy!
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