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Ingredients
Bean and Vegetable Soup
- Ingredients
- 100 grams white Beans (canned)
- 100 grams Kidney beans (canned)
- 2 bay leaves
- 4 Tomatoes
- 1 bunch Basil
- 4 garlic cloves
- 3 Tbsps olive oil
- salt
- black peppers
- 200 grams Snow peas
- 2 stalks Celery
- 2 carrots
- 1 medium sized Leek
- 100 grams potatoes
- 2 Tbsps Tomato paste
- 3 sprigs thyme
- 2 sprigs Savory
- 4 sprigs rosemary
- 100 grams soup noodles (such as fork spaghetti)
Drain the kidney beans and white beans, rinse and drain well. Rinse the tomatoes and cut out the stalk. Blanch the tomatoes briefly, peel and chop.
For the pistou, rinse the basil, pat dry and pluck the leaves. Peel the garlic and chop small. Grind the garlic finely with basil in a large mortar or puree with the blender. Add one third of the tomatoes and olive oil, and puree into a paste. Season with salt and pepper.
Rinse and peel the other vegetables. Cut the celery into slices. Finely chop the snow peas. Cut the carrots into small cubes. Cut the leeks into thin half rings. Peel the potatoes and dice small.
Pour 1½ liters (approximately 7½ cups) of water in a saucepan. Add the bay leaves, tomato paste and herbs into the water, and bring to a boil. Remove the herbs from the saucepan. Add the potatoes, snow peas, leeks and carrots to the soup and boil for 5 minutes. Add the drained beans, the remaining tomatoes and the pasta. Boil for 10-12 minutes.
Before serving, stir in half the pistou and celery greens. Season the soup with salt and pepper. Pour the soup into plates and serve with remaining pistou and white bread.
(Percentage of daily recommendation)
| Calorie | 301 cal. | (14 %) | ||
| Protein | 12 g | (12 %) | ||
| Fat | 9 g | (8 %) | ||
| Carbohydrates | 42 g | (28 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 12.1 g | (40 %) |