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🍽️ Hearty Soup with Carrots and Beans

254 kcal · 30 min · 4 servings

Ingredients

• 400 g floury potatoes
• 4 carrots
• 2 stalks celery
• 1 onion
• 2 garlic cloves
• 2 tbsp olive oil
• 1 tbsp tomato paste
• 150 ml dry white wine
• 800 ml vegetable broth
• 4 tomatoes
• 150 g red beans (can)
• 150 g white beans (can)
• salt
• pepper (from the mill)
• 2 tbsp fresh chopped parsley
• 2 tbsp fresh grated Parmesan

Instructions

1. 1. Peel the potatoes and carrots. Clean the celery and onions. Peel the garlic. Wash all ingredients thoroughly.
2. 2. Cut the potatoes, carrots, celery, onion, and garlic into small cubes or thin slices.
3. 3. Heat some oil in a pot. Add the chopped ingredients and sauté them for 1 to 2 minutes.
4. 4. Stir the tomato paste into the vegetable cubes.
5. 5. Deglaze the mixture with the wine. Then pour in the broth.
6. 6. Let the soup simmer on low heat for about 20 minutes.
7. 7. Blanch the tomatoes with hot water. Immediately shock them in cold water.
8. 8. Remove the skin from the tomatoes. Cut them into quarters and remove the core.
9. 9. Dice the cored tomatoes.
10. 10. Wash the beans and let them drain well.
11. 11. Add the diced tomatoes and the beans to the soup.
12. 12. Season the soup with salt and pepper.
13. 13. Finely chop the parsley and add it to the soup.
14. 14. Let everything simmer on low heat for another 15 minutes.
15. 15. Stir the grated Parmesan into the finished soup.
16. 16. Finally, adjust the seasoning of the soup with salt and pepper.
17. 17. Serve the soup onto plates.
18. 18. Add some pesto on the side if you like.

Nutrition per serving

• kcal: 254
• Protein: 8 g · Fett/Fat: 7 g · Carbs: 31 g