White bean & veggie soup
212cal, 10p, 26c, 5f (per meal)
1 medium (2-1/2" dia) (110g)
2 tbsp (30mL)
2 clove(s) (6g)
1 medium (61g)
1 stalk, medium (7-1/2" - 8" long) (40g)
2 can(s) (878g)
4 cup(s) (mL)
4 dash (1g)
4 dash, leaves (1g)
4 dash (1g)
2 tbsp (16g)
1
Heat oil in a saucepan over medium heat. Add the onions and cook for 8 to 10 minutes, until softened.
2
Add the garlic, cumin, oregano, and coriander. Cook for 1 minute, until fragrant.
3
Add the carrot and celery and cook for 3-4 minutes, until the vegetables begin to soften.
4
Add the white beans with their liquid and vegetable broth. Season with salt and pepper. Bring to a boil, then reduce the heat and simmer uncovered for about 15 minutes.
5
In a small bowl, mix the cornstarch with a small drizzle of cold water until smooth and a slurry forms. Stir the slurry into the soup and simmer for a few minutes, until slightly thickened.
6
Season to taste with salt and pepper. Serve.