Carrot-bean soup

Name: Carrot-bean soup
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 250 g Carrots; 1 Garlic clove; 1-2 TABLESPOONS Oil (e.g. olive oil); 1 Bay leaf; 1/2 l Tomato juice; 1 TEASPOON clear broth (instant); 1 can(s) (425 ml) white Italian beans; 2 stem(s) Basil, parsley and thyme; 7-10 Tbsp or frozen herbs; 7-10 Tbsp salt, white pepper

AUTHOR
Antoine Long

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

250 g Carrots
1 Garlic clove
1-2 TABLESPOONS Oil (e.g. olive oil)
1 Bay leaf
1/2 l Tomato juice
1 TEASPOON clear broth (instant)
1 can(s) (425 ml) white Italian beans
2 stem(s) Basil, parsley and thyme
7-10 Tbsp or frozen herbs
7-10 Tbsp salt, white pepper

Directions

1
Peel and wash the carrots, cut them in half lengthwise and slice them. Peel and crush the garlic clove or chop very finely
2
Heat the oil in a pot. Sauté the garlic, carrots and bay leaf for about 5 minutes while stirring. Deglaze with 1/4 l water and the tomato juice. Bring everything to the boil. Dissolve broth in it
3
Rinse the beans cold on a sieve and let them drain. Add the beans to the soup and cook covered for 5 minutes
4
Wash the fresh herbs and pluck the leaves from the stems. Chop basil and parsley. Sprinkle the herbs and leave to stand for about 1 minute. Season soup with salt and pepper