White-bean soup with basil tapenade

Name: white-bean soup with basil tapenade
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: Italian
Ingredients: 1 onion; 8 tablespoons olive oil; 2 vegetable stock tablets; 2 pots White beans a 370 ml; 1 bag Italian stir fry vegetable mix 400 g; 1 bag fresh basil 15 g; little pot black olives without pit pot a 240 g; 4 tomatoes; 1 baguette

A tasty Italian recipe. The vegetarian main course contains the following ingredients: onion, olive oil, vegetable stock tablets, white beans (a 370 ml), Italian stir-fry vegetables mix (400 g), fresh basil (15 g), black olives without pip (pot a 240 g), tomatoes and baguette .

Ingredients

Kitchen Stuff

blender

Directions

Peel and chop onions.
Heat 2 tbsp oil in large saucepan.
Onions for 2 minutes.
Add bouillon tablets, 800 ml water and 1 pot of white beans and bring to the boil and boil for 3 minutes.
Mix with soup blender soup.
Put the soup back on the fire.
Add vegetable mix and leftover beans and bring to the boil.
Let the soup cook for 5 minutes.
Pouring basil leaves from stalks.
In a food processor or with a hand blender, mash basil with olives and the rest of the oil.
Season with salt and pepper.
Slice and roast baguette.
Cut tomatoes into thin slices.
Spread generous bread with tapenade and invest with tomato.
Soup salt and pepper soup and serve with covered baguette..

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Nutrition

630Calories

Sodium0% DV1.585mg

Fat48% DV31g

Protein42% DV21g

Carbs23% DV68g

Fiber28% DV7g

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