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Wilhelmina
Garden beans soup with mint
A tasty recipe. The main course contains the following ingredients: poultry, onion, garlic, flowered potatoes (about 200 g), hearty white bread, olive oil, broad beans (frozen), chicken stock, salt and freshly ground pepper, mint and parsley.
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Ingredients
Directions
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Peel and chop onion and garlic.
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Peel potatoes, wash and cut into cubes.
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Cut bread crusts and cut bread into dice.
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Heat 3 tablespoons of oil in a generous (soup) pan and gently fry onion and garlic for about 3 minutes.
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Add potatoes and roast for 3 to 4 minutes.
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Add broad beans, bouillon tablets and 1 1/4 liters of water and bring to the boil.
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Soup the soup over low heat for about 25 minutes, until potatoes are soft.
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Meanwhile, fry the rest of oil in frying pan and bake bread until golden brown and crunchy on all sides.
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Soup soup over large bowl of sieves and vegetables using a food processor or a hand blender.
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Return vegetable puree with stock in pan and gently heat gently with stirring.
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Season with salt and pepper.
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Finely chop mint leaves and parsley.
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Spread the soup over four bowls and sprinkle herbs and cubes of bread over it.
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Tasty with crusty bread..
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Nutrition
255Calories
Sodium30% DV725mg
Fat17% DV11g
Protein20% DV10g
Carbs7% DV21g
Fiber28% DV7g
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