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🍲 Italian-style Bean and Vegetable Soup

131 kcal · 30 min · 4 servings

Ingredients

• 200 g dried, white beans
• 1 clove garlic
• 2 carrots
• 1 stalk celery
• 1 stalk leek
• 2 tbsp olive oil
• 800 ml vegetable broth
• 1 sprig rosemary
• 2 stems basil
• salt
• pepper (from the mill)

Instructions

1. 1. Place the beans in a bowl and cover them with plenty of cold water. Let them soak overnight.
2. 2. Drain the soaking water the next day.
3. 3. Boil the beans in fresh water for about 30 minutes until they are tender.
4. 4. Peel the garlic cloves and chop them finely.
5. 5. Peel the carrots and cut them into small cubes.
6. 6. Wash and trim the celery stalks and cut them into small pieces.
7. 7. Wash and trim the leek and cut it into rings.
8. 8. Heat oil in a pot and sauté the vegetables together with the garlic for 1 to 2 minutes until they turn pale.
9. 9. Deglaze the vegetables with the broth.
10. 10. Add the rosemary and one basil sprig to the soup.
11. 11. Let the soup simmer gently for 8 to 10 minutes.
12. 12. Remove the herbs from the soup.
13. 13. Add the cooked beans and the remaining ingredients. *Note: The original text cuts off at 'r', I assume 'remaining ingredients' or 'beans'. Since beans are already cooked, add them now.*
14. 14. Pluck the remaining basil leaves.
15. 15. Cut the basil leaves into thin strips.
16. 16. Sprinkle the basil strips over the finished soup.

Nutrition per serving

• kcal: 131
• Protein: 6 g · Fett/Fat: 6 g · Carbs: 13 g