Leek and Cannellini Bean Soup - PCOS-Friendly Recipe
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Recipe by Angelo Acquista and Laurie Anne Vandermolen
This soup is a terrific choice for those over sixty, as it's abundant in nutrients one especially needs later in life. These include healthy plant protein (older adults are prone to protein insufficie
Ingredients
- 1/2 cup extra-virgin olive oil
- 2 cups chopped leeks
- 1 cup chopped carrots
- 1 cup chopped celery
- 1 cup diced turnip
- 1/2 tablespoon salt
- 6 cups chicken stock or water
- 1 1/2 (14-to 16-ounce) cans cannellini beans, drained and rinsed (about 2 1/2 cups)
- 1/4 cup grated Parmigiano cheese
Instructions
- In a large pot, put 1/4 cup of the oil over high heat and heat until it shimmers. Add the leeks and sauté for 2 minutes.
- Add the carrots, celery, turnip, and salt and cook for another 2 minutes. Add the chicken stock and bring the soup to a boil. Lower the heat, cover the pot, and simmer for 20 minutes.
- Add the cannellini beans and simmer for another 2 minutes.
- Ladle the soup into bowls. Sprinkle each portion with cheese and drizzle with a tablespoon of olive oil.
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