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Tawnya
Italian bean soup (ribollita)
A tasty Italian recipe. The starter contains the following ingredients: poultry, celery, olive oil, winter carrot ((250 g), sliced), garlic (squeezed), tomato cubes (400 g), chicken stock tablets, white beans ((330 g), drained) and baguette.
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Ingredients
Directions
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Cut the stalks of celery into pieces.
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Heat 2 tbsp oil in a soup pan and fry the celery, the slices of winter carrot and half of the garlic 4 min.
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Add the tomato cubes and 750 ml water, crumble the bouillon cubes above and bring the soup to the boil, with the lid on the pan.
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Allow to cook gently on low heat for at least 20 minutes.
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Add the white beans for the last 5 minutes and let them cook.
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Preheat the oven to 200 ° C.
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Mix the rest of the oil with the rest of the garlic, season with salt and pepper.
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Cut the baguette into slices.
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Brush the slices thinly with the garlic oil and toast the bread for 5 minutes in the oven.
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Spoon the soup into 4 soup bowls, sprinkle with (freshly ground) pepper and place 1 slice of baguette in each bowl.
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Serve the rest of the baguette..
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Nutrition
400Calories
Sodium6% DV145mg
Fat28% DV18g
Protein24% DV12g
Carbs16% DV49g
Fiber12% DV3g
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