Calories
118 cals
Fat
2 g
Saturated Fat
0 g
Polyunsaturated Fat
0 g
Monounsaturated Fat
1 g
Carbohydrates
21 g
Sugar
4 g
Fiber
5 g
Protein
6 g
Sodium
130 mg
The beans can be made ahead of time and kept in the fridge for up to 3 days or frozen.
Canned white beans, cannellini or navy are other options to make this soup. Drain and rinse them well, then in step 2, add them to the leeks and tomatoes with water or stock to cover + 3 smashed and peeled whole cloves of garlic.
Big lima beans have a chunky texture for soups like this. But for smoother soups , baby lima beans or canned beans will do just fine. Blend the soup then sprinkle the individual bowls with the spice/herb mix instead of stirring it in family style. Drizzle with a little olive oil.
Peel the tomatoes with a sharp peeler, or drop them into boiling water for a minute, spear them with a fork, and quickly pull the skins off starting from where the fork breaks them.