Savoy Cabbage and Bean Minestrone

with pepper and garlic cream
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Savoy Cabbage and Bean Minestrone
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Difficulty:
advanced
Difficulty
Preparation:
50 min.
Preparation
Calories:
214
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
1 serving contains
(Percentage of daily recommendation)
Calories214 kcal(10 %)
Protein14.4 g(15 %)
Fat8.6 g(7 %)
Carbohydrates19 g(13 %)

Ingredients

for
4
Ingredients
1
Savoy cabbage (About 1 kg)
2
2 tablespoons
1 liter
Vegetable broth (Instant powdered)
2
3
4 tablespoons
1 can
White beans (425 ml)
Basil (for garnish)

Preparation steps

1.

Rinse, trim and chop cabbage. Peel onions and cut into wedges. In a pot, sauté onions in hot olive oil. Add cabbage and cook briefly. Add broth and simmer about 30 minutes.

2.

Rinse and quarter peppers, remove seeds and ribs and cut one of the quarters into small cubes. Place the rest on a baking sheet, skin side up. Broil, watching carefully, until skin is blistered and black in spots, about 5 minutes. Remove skin from peppers.

3.

Peel garlic. Puree roasted peppers with garlic and sour cream. Season with salt and pepper. Stir beans into the soup, cook until heated through and season to taste. Divide minestrone among bowls and top each serving with a dollop of red pepper cream and diced peppers. Garnish with basil.