1. In a large pot, heat some olive oil over medium heat. Add chopped onion and garlic, and sauté until fragrant.
2. Stir in tomato sauce, mustard, white beans, diced tomatoes, chopped carrots, and celery. Cook for a few minutes to combine flavors.
3. Pour in vegetable broth and bring the soup to a boil. Reduce heat and let it simmer for about 20 minutes.
4. Season with salt and pepper to taste. Add chopped parsley before serving.
| Calories | Protein | Carbs | Fat |
|---|---|---|---|
| 250 | 10g | 30g | 8g |
| 1000 | 40g | 120g | 32g |
