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Ernesta
Italian farmer tomato soup
Tomato soup with wild spinach and white beans.
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Ingredients
Directions
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Chop the onion. Heat the olive oil in the pan and fry the onion. Add the tomato cubes and vegetable stock tablets.
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Cut the garlic finely and the baguette into dice. Scoop the bread, garlic and water through the tomato mixture.
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Remove the hard stems from the herbs and cut the leaves fine.
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Add the herbs with the olive oil to the tomato mixture. Let simmer for 20 minutes.
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Cut the spinach coarsely and scoop with the white beans through the soup and warm through.
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Season with salt and pepper and serve in large bowls with a dash of olive oil.
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Nutrition
620Calories
Sodium0% DV1.835mg
Fat52% DV34g
Protein38% DV19g
Carbs19% DV57g
Fiber48% DV12g
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