Hoofdgerecht
White Bean, Barley & Mushroom Soup
55 minVoor 6Nutri-Score A€€
A
55 min
55 minWhite Bean, Barley & Mushroom Soup
wat je nodig hebt
Ingrediënten
olive oilVoorraadkast30 ml
carrot (diced)Groente en fruit2 stukken
celery stalks (diced)Groente en fruit2 stukken
onion (diced)Groente en fruit1 stuk- cremini mushrooms (sliced)Groente en fruit300 g
garlic (minced)Groente en fruit4 stukken
tomato pasteVoorraadkast30 g
dried herbs and spicesKruiden en specerijen5 g
red wineDranken120 ml
white beans (canned, drained and rinsed)Voorraadkast480 g
pearl barley (rinsed)Granen150 g- vegetable brothVoorraadkast1,5 liter
- fresh herbs (chopped)Groente en fruit15 g
saltKruiden en specerijen5 g
black pepper (ground)Kruiden en specerijen2 g
per portie
Voedingswaarden
195kcal
- Koolhydraten
- 29 g
- Eiwitten
- 8 g
- Vetten
- 5 g
wat je gebruikt
Keukengerei
Soeppan
wooden spoon
stap voor stap
Bereiding
- Stap 1
Sweat the mirepoix
- Heat the olive oil in a large pot.
- Add the carrot, celery and onion and cook down until softened.
- Stap 2
Cook the mushrooms
- Add the cremini mushrooms and let them cook down until browned and their moisture has evaporated.
- Stap 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.
- Stap 4
Deglaze with red wine
- Pour in the red wine and scrape up the browned bits from the bottom of the pot.
- Stap 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.
- Stap 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.
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