Vegetable broth

Name: Vegetable broth
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 500 g Carrots; 1 Garlic clove; 1 jar(s) (425 ml; separation weight: 255 g) white Italian beans; 2 stem(s) Basil, parsley and thyme; 1 Bay leaf; 1-2 TABLESPOONS Olive oil; 1/2 l Tomato juice; 1-2 TEASPOONS clear broth (instant); 7-10 Tbsp Salt; 7-10 Tbsp Pepper

AUTHOR
Rachel Vazquez

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

500 g Carrots
1 Garlic clove
1 jar(s) (425 ml; separation weight: 255 g) white Italian beans
2 stem(s) Basil, parsley and thyme
1 Bay leaf
1-2 TABLESPOONS Olive oil
1/2 l Tomato juice
1-2 TEASPOONS clear broth (instant)
7-10 Tbsp Salt
7-10 Tbsp Pepper

Directions

1
Peel, wash and cut the carrots into small pieces. Peel garlic, press through a garlic press. Rinse and drain the beans. Wash herbs, dab dry and pluck leaves from the stalks.
2
Possibly chop. Fry the garlic, carrots and bay leaf in hot oil for five minutes, turning. Deglaze with 1/4 litre water and tomato juice, bring to the boil. Add beans and herbs. Cook for another five minutes.
3
Season to taste with granulated stock, possibly some salt and pepper.