Italian bean soup
easy
30 mins
30 mins
Ingredients
- 1 medium sized onion (approx. 80 g)
- 1 Garlic clove
- 250 g Carrots
- 200 g Courgette
- 200 g Celeriac
- 2 Branches of rosemary
- 1 collar Oregano
- 1 can(s) (850 ml) Tomatoes
- 1 tablespoon (10 g) Olive oil
- 1 tablespoon (16 g) Tomato paste
- 3 teaspoons (5 g each) Instant vegetable stock
- 125 g Croissant noodles
- 250 g Tomatoes
- 1 can(s) (425 ml; separation weight: 240 g) white beans
- 7-10 Tbsp Salt
- 7-10 Tbsp white pepper
- 8 discs (160 g) Ciabattabrot
Directions
- 1
Peel and finely dice the onion and garlic. Clean, peel and wash the carrots and cut them into slices. Wash and clean the zucchini, halve lengthwise and cut into slices. Peel, wash and chop the celery.
- 2
Wash the herbs, dab dry, put some oregano aside for garnishing, chop the rest finely. Put the tomatoes in a bowl and chop. Heat oil in a pot. Sauté onion and garlic in it.
- 3
Add the zucchini, celery and carrots and fry briefly. Add tomato puree, sweat it. Deglaze with 750 ml water and canned tomatoes. Bring to the boil, add stock. Cover and cook for about 10 minutes. Add pasta after 5 minutes cooking time.
- 4
Wash and clean the tomatoes and cut them into pieces. Put beans on a sieve, wash and drain. Add the beans and tomatoes and cook for 3-4 minutes. Season to taste with salt and pepper. Garnish with oregano put aside.
- 5
Serve with bread.
Nutrition Facts
390 kcal
67 g
6 g
15 g
More Delicious Recipes
