Soup Recipe ⋮ Meal Prep Soup Base

I use this basic recipe as a base for Meal Prep Sunday: I make a large batch and eat it for lunch over the week. I add different spices to individual cups to vary the day's flavor. Ground chipotle or curry for heat, ginger or fresh herbs for aroma, etc.

Ingredients

• 1 (14 ounce) can cannellini beans
• 1 (14 ounce) can diced tomatoes
• 2 medium onions, chopped
• 3 carrots, peeled and chopped
• 1 cup frozen chopped spinach
• 3 stalks celery, chopped
• 1 tablespoon salt
• 1 tablespoon bouquet garni
• 3 bay leaves
• water to cover

Cooking Directions

1. Assemble cannellini beans, tomatoes, onions, carrots, spinach, celery, salt, bouquet garni, and bay leaves in a slow cooker. Pour in enough water to cover. Cook on Low or High until carrots are tender and flavors meld, at least 3 hours. Serve immediately or cool to room temperature. Ladle portions into reusable containers and refrigerate.

Nutrition Facts

• calories129.2
• carbohydrateContent24.6 g
• fatContent0.7 g
• fiberContent7.5 g
• proteinContent6 g
• saturatedFatContent0.1 g
• sodiumContent1764.8 mg
• sugarContent6.5 g