Danie główne
White Bean, Barley & Mushroom Soup
55 minPorcje: 6Nutri-Score A€€
A
55 min
55 minWhite Bean, Barley & Mushroom Soup
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Składniki
olive oilSpiżarnia30 ml
carrot (diced)Warzywa i owoce2 kawałki
celery stalks (diced)Warzywa i owoce2 kawałki
onion (diced)Warzywa i owoce1 kawałek- cremini mushrooms (sliced)Warzywa i owoce300 g
garlic (minced)Warzywa i owoce4 kawałki
tomato pasteSpiżarnia30 g
dried herbs and spicesPrzyprawy5 g
red wineNapoje120 ml
white beans (canned, drained and rinsed)Spiżarnia480 g
pearl barley (rinsed)Produkty zbożowe150 g- vegetable brothSpiżarnia1,5 litry
- fresh herbs (chopped)Warzywa i owoce15 g
saltPrzyprawy5 g
black pepper (ground)Przyprawy2 g
na porcję
Wartości odżywcze
195kcal
- Węglowodany
- 29 g
- Białko
- 8 g
- Tłuszcz
- 5 g
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Przybory
Garnek
wooden spoon
krok po kroku
Przygotowanie
- Krok 1
Sweat the mirepoix
- Heat the olive oil in a large pot.
- Add the carrot, celery and onion and cook down until softened.
- Krok 2
Cook the mushrooms
- Add the cremini mushrooms and let them cook down until browned and their moisture has evaporated.
- Krok 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.
- Krok 4
Deglaze with red wine
- Pour in the red wine and scrape up the browned bits from the bottom of the pot.
- Krok 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.
- Krok 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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