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Hearty Vegetable Bean Soup

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Jacques Pepin
Related tags
soups low carb nut free vegetarian lunch
Nutrition per serving    (USDA % daily values)
CAL
360
FAT
61%
CHOL
18%
SOD
81%

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Ingredients for 4 servings

4 cup water

1 medium leek, split, washed, trimmed (retaining most of the green), and cut into 1/2-inch pieces (about 2 1/2 cups)

1 cup peeled and diced (1/2-inch) carrot

1 cup peeled and diced (1/2-inch) white turnip

1 cup diced (1/2-inch) celery

2 tbsp good olive oil

1 1/2 tsp salt

1 can (15.5 ounces) cannellini beans

1 cup grated Gruyère cheese, preferably an aged variety

pieces of baguette or sturdy country bread

4 sprigs fresh parsley, for garnish (optional)

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