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Vegetable & Bean Soup
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Vegetable & Bean Soup

50 minServes 4Nutri-Score A€
from @designingkaycee1 import0 cooked
Adapt this recipe

what you need

Ingredients

4 people
  • olive oilPantry30 ml
  • onion (diced)Produce1 piece
  • carrots (diced)Produce2 pieces
  • celery stalks (diced)Produce2 pieces
  • garlic (minced)Produce3 pieces
  • canned chopped tomatoesPantry400 g
  • cannellini beans (drained and rinsed)Pantry400 g
  • vegetable stockPantry1 litre
  • zucchini (diced)Produce1 piece
  • potato (peeled and diced)Produce1 piece
  • tomato pastePantry15 g
  • dried oreganoSpices2 g
  • saltSpices5 g
  • black pepper (ground)Spices1 g

per serving

Nutrition

224kcal

Carbs
30 g
Proteins
9 g
Fat
8 g
Adapt tools

what you’ll use

Tools

  • Stockpot
  • wooden spoon

step by step

Method

  1. Sweat the aromatics

    • Heat the olive oil in a stockpot over medium heat.
    • Add the onion, carrots and celery and cook until softened.
    • Stir in the garlic and tomato paste and cook briefly until fragrant.
    Step 1

  2. Add the vegetables and liquid

    • Add the potato, zucchini, canned chopped tomatoes and vegetable stock.
    • Season with the oregano, salt and black pepper.
    • Bring to a boil, then lower the heat and simmer until the vegetables are tender.
    Step 2

  3. Add the beans and finish

    • Stir in the cannellini beans and simmer gently to heat through.
    • Taste and adjust the seasoning.
    • Serve hot.
    Step 3
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