Description
A hearty and nutritious vegetable bean soup, packed with flavors and vitamins.
Ingredients
Scale
- 2 cups bok choy, chopped (green parts only)
- 1 medium carrot, diced
- 1 medium onion, diced
- 2 cloves garlic, minced
- 4 cups vegetable broth (low sodium)
- 1 can white beans, drained and rinsed (such as cannellini or great northern)
- 1 tablespoon soy sauce (or tamari for gluten-free)
- 1 teaspoon ginger, grated
- 1 teaspoon sesame oil
- to taste salt and pepper
- 2 tablespoons green onions, sliced (for topping)
Instructions
- Chop the bok choy, dice the carrot and onion, and mince the garlic.
- In a large pot, heat a small amount of oil over medium heat. Add the onion, carrot, and garlic, and sauté until softened, about 5 minutes.
- Pour in the vegetable broth and add the white beans. Bring to a simmer.
- Stir in the bok choy, soy sauce, ginger, and sesame oil. Simmer for an additional 10 minutes until the bok choy is tender.
- Taste and adjust seasoning with salt and pepper. Serve hot, garnished with green onions.
Notes
- This soup can be made ahead and stored in the refrigerator for up to 3 days.
- For a spicier version, add red pepper flakes or sriracha.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Soups
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 200
- Sugar: 2g
- Sodium: 600mg
- Fat: 4g
- Saturated Fat: 0.5g
- Unsaturated Fat: 3.5g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 8g
- Protein: 10g
- Cholesterol: 0mg