Filter
Reset
Sort ByRelevance
ChefScharny
Rich vegetable soup
Stuffed vegetable soup with potato, broad beans, kale and cannellini beans.
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Chop the onion and finely chop the garlic. Let the cannellini beans drain in a colander.
-
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.
-
Meanwhile, peel the potatoes and cut into cubes of 1 x 1 cm (brunoise).
-
Add the potatoes with the green beans, kale, cannellini beans, stock and the water to the onion-garlic mixture.
-
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.
Blogs that might be interesting
-
40 minMain dishtrout, salt and pepper, lemon, Serrano ham, parsley, garlic, olive oil,stuffed trout with serrano ham
-
20 minMain dishvegetable stock, water, onion, celery, carrots, olive oil, sieved tomatoes, letter pastes or letter vermicelli, fresh basil, pepper and salt, wholemeal breadsticks,letter soup
-
20 minMain dishtagliatelle, baking flour, fresh cream, Parmigiano Reggiano flakes, dried nutmeg,snow-white pasta
-
15 minMain dishbutter, liquid baking product, skimmed bovine rag, shallot, trappist, abbey beer, Meat bouillon, clove, laurel leaf, mustard, cornstarch, all-in-one, silver outing,flemish beef steaks with mustard and beer
Nutrition
255Calories
Sodium0% DV1.765mg
Fat15% DV10g
Protein26% DV13g
Carbs8% DV23g
Fiber40% DV10g
Loved it