Plat
Creamy White Bean Soup
25 minPour 4Nutri-Score B€
B
25 min
25 minCreamy White Bean Soup
ce qu’il vous faut
Ingrédients
olive oilÉpicerie30 ml
onion (roughly chopped)Fruits et légumes1 morceau
garlic (roughly chopped)Fruits et légumes3 morceaux
carrots (roughly chopped)Fruits et légumes2 morceaux
Italian herb blendÉpices3 g- dried basilÉpices2 g
- dried oreganoÉpices2 g
black pepper (freshly ground)Épices1 g
sea salt (to taste)Épices5 g
butterProduits laitiers28 g
tomato pasteÉpicerie30 g
chicken bone brothÉpicerie750 ml- canned white beans (drained and rinsed)Épicerie400 g
heavy whipping creamProduits laitiers60 ml
Parmesan (freshly grated)Produits laitiers30 g- bay leavesÉpices2 morceaux
par portion
Nutrition
207kcal
- Glucides
- 20 g
- Protéines
- 9 g
- Lipides
- 11 g
ce que vous utiliserez
Ustensiles
Marmite
Mixeur plongeant
Louche
pas à pas
Préparation
- Étape 1
Sauté the vegetables
- Heat the olive oil in a pot over medium heat.
- Add the onion, garlic and carrots and cook until they begin to soften.
- Season with the Italian herb blend, basil, oregano, black pepper and sea salt.
- Étape 2
Add butter and tomato
- Add the butter and let it melt.
- Stir in the tomato paste and cook gently as everything softens.
- Étape 3
Simmer the broth
- Pour in the chicken bone broth.
- Bring to a light boil.
- Étape 4
Blend until smooth
- Blend the soup with a hand blender until smooth.
- Étape 5
Add beans and finish
- Add the white beans and adjust the salt.
- Stir in the heavy cream and grated Parmesan.
- Add the bay leaves and simmer on low, stirring occasionally.