White Bean and Carrot Soup Low Fat

Warm up with a comforting bowl of White Bean and Carrot Soup, a low-fat, nutrient-packed recipe that's as satisfying as it is healthy. This hearty soup combines tender carrots, creamy white beans, and aromatic herbs like thyme and rosemary, all simmered in a savory low-sodium vegetable broth. A quick sauté of onion, garlic, celery, and a touch of olive oil creates a flavorful base, while blending part of the soup adds a velvety texture without the need for cream. Ready in just 40 minutes and perfect for meal prep, this vegan-friendly recipe is ideal for a light yet filling lunch or dinner. Garnish with fresh parsley for a burst of color and added freshness. Whether you're seeking a cozy, easy-to-make dish or a low-fat meal that's big on flavor, this White Bean and Carrot Soup is sure to become a staple in your kitchen.

Nutriscore Rating: 83/100

Prep Time:10 mins

Cook Time:30 mins

Total Time:40 mins

Servings: 4

Ingredients

• 1 teaspoon olive oil
• 1 medium yellow onion, chopped
• 3 garlic cloves, minced
• 3 medium carrots, peeled and sliced
• 2 celery stalks, sliced
• 2 cups canned white beans (such as cannellini or great northern), rinsed and drained
• 4 cups low-sodium vegetable broth
• 1 teaspoon dried thyme
• 0.5 teaspoon dried rosemary
• 0.25 teaspoon ground black pepper
• 0.25 teaspoon salt
• 2 tablespoons fresh parsley, chopped (optional, for garnish)

Directions

Step 1

Heat the olive oil in a large pot or Dutch oven over medium heat.

Step 2

Add the chopped onion and sauté for 3-4 minutes until softened and translucent.

Step 3

Stir in the minced garlic and cook for 1 minute until fragrant.

Step 4

Add the sliced carrots and celery to the pot and cook for another 5 minutes, stirring occasionally.

Step 5

Add the white beans, vegetable broth, dried thyme, dried rosemary, black pepper, and salt to the pot.

Step 6

Bring the mixture to a gentle boil, then reduce the heat to low and simmer for 20 minutes, or until the carrots are tender.

Step 7

Using an immersion blender, blend the soup until it's partially pureed, leaving some of the vegetables and beans for texture. Alternatively, transfer half of the soup to a blender, blend until smooth, and return it to the pot.

Step 8

Taste and adjust seasoning as needed.

Step 9

Ladle the soup into bowls and garnish with chopped fresh parsley, if desired.

Step 10

Serve warm and enjoy!

Nutrition Facts

Serving size	(1926.5g)

Amount per serving	% Daily Value*
Calories	744.4

Total Fat 16.8g	0%
Saturated Fat 2.5g	0%
Polyunsaturated Fat 1.3g
Cholesterol 0mg	0%
Sodium 1934.1mg	0%
Total Carbohydrate 120.2g	0%
Dietary Fiber 32.3g	0%
Total Sugars 21.3g
Protein 30.4g	0%

Vitamin D 0IU	0%
Calcium 456.7mg	0%
Iron 12.2mg	0%
Potassium 3539.4mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 20.1%

Protein: 16.1%

Carbs: 63.8%