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White Bean, Barley & Mushroom Soup
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White Bean, Barley & Mushroom Soup

55 Min.Für 6Nutri-Score A€€
von @freshofftheraq2 Importe0 Mal gekocht
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was Sie brauchen

Zutaten

6 Personen
  • olive oilVorräte30 ml
  • carrot (diced)Obst & Gemüse2 Stücke
  • celery stalks (diced)Obst & Gemüse2 Stücke
  • onion (diced)Obst & Gemüse1 Stück
  • cremini mushrooms (sliced)Obst & Gemüse300 g
  • garlic (minced)Obst & Gemüse4 Stücke
  • tomato pasteVorräte30 g
  • dried herbs and spicesGewürze5 g
  • red wineGetränke120 ml
  • white beans (canned, drained and rinsed)Vorräte480 g
  • pearl barley (rinsed)Getreide150 g
  • vegetable brothVorräte1,5 Liter
  • fresh herbs (chopped)Obst & Gemüse15 g
  • saltGewürze5 g
  • black pepper (ground)Gewürze2 g

pro Portion

Nährwerte

195kcal

Kohlenhydrate
29 g
Eiweiß
8 g
Fett
5 g
Utensilien anpassen

was Sie verwenden

Utensilien

  • Kochtopf
  • wooden spoon

Schritt für Schritt

Zubereitung

  1. Sweat the mirepoix

    • Heat the olive oil in a large pot.
    • Add the carrot, celery and onion and cook down until softened.
    Schritt 1

  2. Cook the mushrooms

    • Add the cremini mushrooms and let them cook down until browned and their moisture has evaporated.
    Schritt 2

  3. Add garlic, tomato paste and spices

    • Stir in the garlic and fry briefly.
    • Add the tomato paste and the dried herbs and spices and let them activate in the heat.
    Schritt 3

  4. Deglaze with red wine

    • Pour in the red wine and scrape up the browned bits from the bottom of the pot.
    Schritt 4

  5. Add beans, barley and broth

    • Add the drained and rinsed white beans and the rinsed barley.
    • Pour in the vegetable broth and stir well.
    • Toss in the fresh herbs.
    Schritt 5

  6. Simmer the soup

    • Cover and let simmer until the barley is tender and the soup is hearty.
    • Season with salt and pepper to taste.
    Schritt 6
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