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

55 minPour 6Nutri-Score A€€
par @freshofftheraq2 imports0 fois cuisinée
Adapter cette recette

ce qu’il vous faut

Ingrédients

6 personnes
  • olive oilÉpicerie30 ml
  • carrot (diced)Fruits et légumes2 morceaux
  • celery stalks (diced)Fruits et légumes2 morceaux
  • onion (diced)Fruits et légumes1 morceau
  • cremini mushrooms (sliced)Fruits et légumes300 g
  • garlic (minced)Fruits et légumes4 morceaux
  • tomato pasteÉpicerie30 g
  • dried herbs and spicesÉpices5 g
  • red wineBoissons120 ml
  • white beans (canned, drained and rinsed)Épicerie480 g
  • pearl barley (rinsed)Céréales150 g
  • vegetable brothÉpicerie1,5 litres
  • fresh herbs (chopped)Fruits et légumes15 g
  • saltÉpices5 g
  • black pepper (ground)Épices2 g

par portion

Nutrition

195kcal

Glucides
29 g
Protéines
8 g
Lipides
5 g
Adapter les ustensiles

ce que vous utiliserez

Ustensiles

  • Marmite
  • wooden spoon

pas à pas

Préparation

  1. Sweat the mirepoix

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

  2. Cook the mushrooms

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

  4. Deglaze with red wine

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