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🍲 Hearty Meatless Bean Stew

644 kcal · 30 min · 4 servings

Ingredients

• 350 g dried white beans
• 0.125 l olive oil
• 1 onion
• 2 garlic cloves
• 2 stalks celery
• 2 stalks leek
• 4 carrots
• 250 g spinach
• 500 g peeled tomatoes (from the can)
• 1 bunch parsley
• 1 bunch basil
• salt
• pepper
• 50 g pine nuts
• 300 g Tuscan white bread

Instructions

1. 1. Place the beans in a large bowl.
2. 2. Cover them with plenty of water.
3. 3. Let the beans soak overnight.
4. 4. The next day, cook the beans together with the soaking water.
5. 5. Use medium heat for this.
6. 6. Cook them for one hour and thirty minutes.
7. 7. Cook until they are soft.
8. 8. Peel the onion.
9. 9. Peel the garlic.
10. 10. Chop the onion finely.
11. 11. Chop the garlic finely.
12. 12. Heat the oil in a pot.
13. 13. Sauté the onion and garlic until translucent.
14. 14. Wash the celery thoroughly.
15. 15. Wash the leek thoroughly.
16. 16. Wash the carrots thoroughly.
17. 17. Chop the celery roughly.
18. 18. Chop the leek roughly.
19. 19. Chop the carrots roughly.
20. 20. Add the chopped vegetables to the onions.
21. 21. Sauté everything briefly.
22. 22. Wash the spinach well.
23. 23. Remove damaged leaves from the spinach.
24. 24. Chop the spinach roughly.
25. 25. Wash the herbs.
26. 26. Shake the herbs dry.
27. 27. Chop the herbs.
28. 28. Stir the chopped vegetables into the vegetable mixture.
29. 29. Add the tomatoes.
30. 30. Cover everything with about two liters of water.
31. 31. Place the lid on the pot.
32. 32. Let the stew simmer over low heat.
33. 33. Cook the stew for one hour.
34. 34. Place half of the cooked beans in the blender.
35. 35. Puree these beans.
36. 36. Add the puree to the vegetables in the pot.
37. 37. Add the remaining whole beans to the vegetables in the pot.
38. 38. Stir in the pine nuts.
39. 39. Slice the bread.
40. 40. Place the bread slices directly into the soup bowl.
41. 41. Pour the hot soup over the bread.

Nutrition per serving

• kcal: 644
• Protein: 19 g · Fett/Fat: 37 g · Carbs: 59 g