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

55 minPara 6Nutri-Score A€€
de @freshofftheraq2 importaciones0 veces cocinadas
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Ingredientes

6 personas
  • olive oilDespensa30 ml
  • carrot (diced)Frutas y verduras2 piezas
  • celery stalks (diced)Frutas y verduras2 piezas
  • onion (diced)Frutas y verduras1 pieza
  • cremini mushrooms (sliced)Frutas y verduras300 g
  • garlic (minced)Frutas y verduras4 piezas
  • tomato pasteDespensa30 g
  • dried herbs and spicesEspecias5 g
  • red wineBebidas120 ml
  • white beans (canned, drained and rinsed)Despensa480 g
  • pearl barley (rinsed)Cereales150 g
  • vegetable brothDespensa1,5 litros
  • fresh herbs (chopped)Frutas y verduras15 g
  • saltEspecias5 g
  • black pepper (ground)Especias2 g

por ración

Nutrición

195kcal

Carbohidratos
29 g
Proteínas
8 g
Grasas
5 g
Adaptar utensilios

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Utensilios

  • Olla
  • wooden spoon

paso a paso

Preparación

  1. Sweat the mirepoix

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

  2. Cook the mushrooms

    • Add the cremini mushrooms and let them cook down until browned and their moisture has evaporated.
    Paso 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.
    Paso 3

  4. Deglaze with red wine

    • Pour in the red wine and scrape up the browned bits from the bottom of the pot.
    Paso 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.
    Paso 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.
    Paso 6
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