← All recipes

🍽️ Light vegetable soup with mixed vegetables

204 kcal · 30 min · 4 servings

Ingredients

• 1 can white beans (400 g)
• 250 g potatoes
• 300 g mixed soup vegetables (frozen)
• 1 l vegetable broth
• 1 bay leaf
• salt
• pepper (from the mill)
• 3 tomatoes
• 2 tbsp pesto (jar)
• 40 g Parmesan

Instructions

1. 1. Wash the potatoes thoroughly.
2. 2. Peel the potatoes.
3. 3. Cut the potatoes into small cubes.
4. 4. Pour the beans into a sieve.
5. 5. Let the beans drain.
6. 6. Add the frozen vegetables to a pot while still frozen.
7. 7. Add the cubed potatoes to the pot.
8. 8. Add the drained beans to the pot.
9. 9. Add the bay leaves to the pot.
10. 10. Pour the broth into the pot.
11. 11. Season the soup with salt.
12. 12. Season the soup with pepper.
13. 13. Bring the soup to a boil.
14. 14. Cover the pot.
15. 15. Simmer the soup for approx. 15 to 20 minutes.
16. 16. Blanch the tomatoes with hot water.
17. 17. Peel the tomatoes.
18. 18. Cut the tomatoes into quarters.
19. 19. Remove the seeds from the tomatoes.
20. 20. Cut the tomatoes into small cubes.
21. 21. Add the tomato cubes to the soup when only a few minutes of cooking time remain.
22. 22. Simmer the tomatoes in the soup for approx. 2 minutes.
23. 23. Taste the soup again and adjust with salt.
24. 24. Taste the soup again and adjust with pepper.
25. 25. Add some pesto to the soup for serving.
26. 26. Shave Parmesan over the soup.

Nutrition per serving

• kcal: 204
• Protein: 10 g · Fett/Fat: 9 g · Carbs: 20 g