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White-bean soup with basil tapenade
 
 
4 ServingsPTM30 min

White-bean soup with basil tapenade


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 .

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Directions

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


Nutrition

630Calories
Sodium0% DV1.585mg
Fat48% DV31g
Protein42% DV21g
Carbs23% DV68g
Fiber28% DV7g

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