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🍲 Hearty Vegetable Bean Soup

246 kcal · 30 min · 4 servings

Ingredients

• 250 g Savoy cabbage
• 200 g carrots
• 250 g mostly waxy potatoes
• 150 g celeriac
• 300 g borlotti beans (can)
• 1 onion
• 1 clove garlic
• olive oil
• 1 l vegetable broth
• salt
• pepper (from the mill)

Instructions

1. 1. Rinse the vegetables under running water.
2. 2. Remove tough stems or peel if necessary.
3. 3. Cut the vegetables into small, bite-sized pieces.
4. 4. Rinse the beans in a sieve under cold water.
5. 5. Let the beans drain well.
6. 6. Peel the onion and garlic.
7. 7. Finely chop the onion and garlic.
8. 8. Heat two tablespoons of oil in a large pot.
9. 9. Sauté the onions and garlic over medium heat.
10. 10. Wait until the vegetable mix is soft and translucent.
11. 11. Add the remaining vegetables (excluding beans) to the pot.
12. 12. Sauté the vegetables briefly.
13. 13. Pour the vegetable broth into the pot.
14. 14. Let the soup simmer over medium heat for 20 to 25 minutes.
15. 15. Add the drained beans to the soup.
16. 16. Season the soup with salt and pepper to taste.
17. 17. Let everything simmer for another five minutes.
18. 18. Taste the soup one last time to adjust seasoning.
19. 19. Serve the hot soup in deep bowls.

Nutrition per serving

• kcal: 246
• Protein: 12 g · Fett/Fat: 9 g · Carbs: 30 g