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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
Difficulty
Easy	Intermediate	Difficult

Provencal Bean and Vegetable Stew

Source: dLife

A warm and nourishing stew filled with white beans, fresh herbs and vegetables.

Nutrition Facts

Makes 6 servings
Amount Per Serving

Calories	212.9

Total Carbs	34.5 g

Dietary Fiber	7.9 g

Sugars	7.3 g

Total Fat	3.1 g

Saturated Fat	0.2 g

Unsaturated Fat	0.3 g

Potassium	559.4 mg

Protein	5.9 g

Sodium	298.8 mg

Dietary Exchanges 3.1 Fat, 2.6 Vegetables, 1.2 Starch, 0.1 Lean Meat

See the Detailed Nutritional Analysis

Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings

Ingredients

2.0
2 tsp olive oil 2.5
2 1/2 cup chopped leeks 4.0
4 each large garlic cloves 2.0
2 tsp fennel seed, ground 0.5
0 1/2 tsp salt 2.0
2 each medium potatoes 28.0
28 oz canned unsalted diced tomatoes 0.5
0 1/2 cup white wine 1.5
1 1/2 cup chopped carrots 15.0
15 oz canned great northern beans, unsalted 2.0
2 tbsp fresh tarragon 3.0
3 tbsp chopped parsley

Directions

In a soup pot, warm the olive oil. Add the leeks, garlic, fennel, and salt and saute for 10 minutes on medium-low heat, stirring occasionally.
Add the potatoes, tomatoes, and wine, cover the pot, and simmer for 10 minutes, stirring a few times.
Add the carrots, cover, and gently simmer, until the vegetables are tender. (The cooking time will vary depending on how small you have cut your vegetables.)
Add the beans, tarragon, and parsley and stir gently for 2 or 3 minutes until the stew is thoroughly heated.