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🍽️ Hearty Vegetable Soup

280 kcal · 30 min · 4 servings

Ingredients

• 400 g floury potatoes
• 2 stalks celery
• 1 onion
• 2 cloves garlic
• 1 red bell pepper
• 1 red chili pepper
• 200 g kidney beans (can)
• 3 tbsp olive oil
• 1 tbsp tomato paste
• 100 ml red wine
• 600 ml vegetable broth
• 250 g chopped tomatoes (can)
• 1 bay leaf
• salt
• pepper (from the mill)
• 5 sprigs herbs (e.g. thyme and rosemary)
• 30 g Parmesan

Instructions

1. 1. Peel the potatoes and cut them into small cubes.
2. 2. Wash the celery and slice it.
3. 3. Peel the onion and garlic and chop them finely.
4. 4. Wash the bell pepper and chili.
5. 5. Halve the vegetables, remove the seeds, and dice them finely.
6. 6. Put the beans in a sieve and let them drain well.
7. 7. Add the prepared vegetables to a pot with hot oil.
8. 8. Fry the vegetables over medium heat for about 1 to 2 minutes.
9. 9. Stir in the tomato paste.
10. 10. Deglaze with red wine.
11. 11. Add the broth.
12. 12. Put the tomatoes, drained beans, and bay leaf into the pot.
13. 13. Season the soup with salt and pepper.
14. 14. Let the soup simmer over low heat for about 45 minutes.
15. 15. Add a little more broth if needed.
16. 16. Remove the bay leaf.
17. 17. Wash the herbs and shake them dry.
18. 18. Chop the herbs finely.
19. 19. Stir the herbs into the soup.
20. 20. Grate the Parmesan over the soup.
21. 21. Adjust the seasoning with salt and pepper.
22. 22. Serve the soup.

Nutrition per serving

• kcal: 280
• Protein: 11 g · Fett/Fat: 11 g · Carbs: 30 g