Rich vegetable soup

Name: rich vegetable soup
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 1 onion; 2 toe garlic; 400 g cannellini canned beans; 2 el traditional olive oil; 1 broken sprig of rosemary; 2 sticking potato; 300 g frozen fine broad beans; 150 g cut kale; 1,5 liter vegetable stock; 1,5 liter tap water; 15 g fresh basil

Stuffed vegetable soup with potato, broad beans, kale and cannellini beans.

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.

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Nutrition

255Calories

Sodium0% DV1.765mg

Fat15% DV10g

Protein26% DV13g

Carbs8% DV23g

Fiber40% DV10g

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