Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes

Ingredients

  • 2 tbsp (30 ml) olive oil
  • 1 small sweet onion
  • 1 bunch green onions chopped, green and white divided
  • 8 cloves garlic minced
  • 4 tbsp (60 ml) fresh ginger minced
  • 10 cups (1250 ml) low-sodium vegetable or chicken broth
  • 2 tbsp (60 ml) Cremini mushrooms diced
  • 2 cans (1080 ml) white kidney beans, no-salt added washed and strained
  • 240 g rice noodles
  • 4 heads Bok Choy roughly chopped
  • 4 lime wedges for topping
  • 1 tsp (2.5 ml) sesame seeds for topping
  • 1 tsp (2.5 ml) red pepper flakes for topping

Instructions

  • In a large-sized pot or Dutch oven heat oil over medium heat.
  • Add diced sweet onion for about 5 minutes or until softened.
  • Chop the green onions and set aside the green part for topping.
  • Add the white part of the green onions, minced garlic, and ginger to the sweet onion and cook for 2 minutes, stirring occasionally until the garlic and ginger are aromatic.
  • Add broth and simmer.
  • Add the white kidney beans and the coconut aminos; simmer, covered for 10 minutes.
  • Add the mushrooms, rice noodles, and Bok choy; simmer for 5-7 minutes until tender.
  • Divide soup between four bowls and garnish with sesame seeds, remaining green onion, a wedge of lime, and red pepper flakes (if desired).
Nutrition Facts
Ginger Garlic Soup with Bok Choy and White Kidney Beans
Calories
353
% Daily Value*
Fat
 
7
g
11
%
Saturated Fat
 
1
g
6
%
Carbohydrates
 
88
g
29
%
Fibre
 
5
g
21
%
Sugars
 
10
g
11
%
Protein
 
26
g
52
%
Sodium
 
667
mg
29
%
Potassium
 
556
mg
16
%
Calcium
 
325
mg
33
%
Iron
 
8.1
mg
45
%
*5% or less is a little, 15% or more is a lot

Tips & Notes

Swap Bok Choy for fresh or frozen spinach.
Swap white kidney beans for another source of protein (chickpeas, edamame, tofu or leftover chicken).
Recipe provided by Cindy Bekkedam, RD

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