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ChefScharny
Rich vegetable soup
Stuffed vegetable soup with potato, broad beans, kale and cannellini beans.
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Ingredients
Directions
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Chop the onion and finely chop the garlic. Let the cannellini beans drain in a colander.
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Heat the oil in a soup pan and fry the onion for 3 minutes. Finely slice the rosemary needles. Add with the garlic to the onion and fruit for 5 minutes on low heat.
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Meanwhile, peel the potatoes and cut into cubes of 1 x 1 cm (brunoise).
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Add the potatoes with the green beans, kale, cannellini beans, stock and the water to the onion-garlic mixture.
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Bring to the boil and cook on low heat for 20 minutes. Season with pepper and salt. Tear the leaves of the basil, sprinkle over it and serve.
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Nutrition
255Calories
Sodium0% DV1.765mg
Fat15% DV10g
Protein26% DV13g
Carbs8% DV23g
Fiber40% DV10g
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