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🍲 Creamy Zucchini Ribollita

380 kcal · 45 min · 4 servings

Ingredients

• 300 g Zucchini
• 250 g Potatoes
• 400 g White Beans (Canned)
• 400 g Tomatoes (Canned)
• 1 Stk Onion
• 1 Stk Carrot
• 1 Stk Celery Stalk
• 2 Stk Garlic Cloves
• 30 ml Olive Oil
• 500 ml Vegetable Broth
• 2 Zweige Rosemary (Fresh)
• 1 TL Salt
• 0.5 TL Black Pepper

Instructions

1. 1. Peel the potatoes and cut them into small cubes. Wash the zucchini and cut it into small cubes as well. Wash the carrot and celery stalk and chop them finely.
2. 2. Heat the olive oil in a large pot over medium heat. Add the chopped onion, carrot, and celery and sauté for about 5 minutes until soft.
3. 3. Add the chopped garlic and cook for 1 minute until fragrant. Add the potato and zucchini cubes and stir.
4. 4. Pour in the drained tomatoes and drained white beans into the pot. Add the vegetable broth and rosemary sprigs. Bring the soup to a boil.
5. 5. Reduce the heat, cover the pot, and let the soup simmer for 20 minutes until the vegetables are tender.
6. 6. Remove the rosemary sprigs. Blend about 200 g of the vegetables in the pot with an immersion blender to make the soup creamy. Season with salt and pepper.

Nutrition per serving

• kcal: 380
• Protein: 18 g · Fett/Fat: 12 g · Carbs: 52 g