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🍽️ Creamy vegetable soup with white beans

451 kcal · 30 min · 4 servings

Ingredients

• 2 potatoes
• salt
• 1 onion
• 1 garlic clove
• 2 stalks celery
• 1 green bell pepper
• 200 g white beans (can)
• 300 g corn (can)
• 2 tbsp butter
• 600 ml vegetable broth
• 300 ml whipping cream
• pepper (from the mill)
• 50 g cheese (grated)

Instructions

1. 1. Peel the potato and cook it in salted water.
2. 2. Peel and finely chop the onion and garlic. Clean and wash the celery, set aside some greens, and slice the rest into thin rings. Wash the pepper, halve it, remove seeds and white membranes, and dice the flesh into small cubes. Drain the beans and corn.
3. 3. Melt the butter in a pot. Add the onion, garlic, celery, and pepper, and sauté them.
4. 4. Add the broth, bring to a brief boil, then cover and simmer on low heat for 10 minutes. Stir occasionally.
5. 5. Drain the potatoes and cut them into bite-sized pieces. Add cream, beans, and potato pieces to the soup, bring back to a boil, and simmer for another 10 minutes. Then add the corn and cook for another 5 minutes.
6. 6. Season with salt and pepper, adjust to taste, divide into bowls, and serve garnished with cheese and the reserved celery greens.

Nutrition per serving

• kcal: 451
• Protein: 14 g · Fett/Fat: 26 g · Carbs: 31 g