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🍲 Colorful vegetable soup with beans

277 kcal · 30 min · 4 servings

Ingredients

• 200 g dried beans (e.g. Borlotti)
• 250 g green asparagus
• 250 g turnip
• 250 g baby carrots
• 2 bulbs fennel (à 200 g)
• 4 spring onions
• 1 tbsp olive oil
• 1 l vegetable broth
• salt
• pepper
• 150 g soup noodles
• 0.5 untreated lemon (juice and zest)
• 2 tbsp freshly grated Parmesan

Instructions

1. 1. Place the beans in a bowl and cover them with water. Let them soak overnight.
2. 2. Drain the soaking water the next day. Rinse the beans.
3. 3. Place the beans in a pot with fresh water. Cook them for about one hour until tender.
4. 4. Peel the lower part of the asparagus.
5. 5. Cut the asparagus stalks into small pieces.
6. 6. Clean the navettes (a type of small asparagus) and the carrots.
7. 7. Wash the fennel.
8. 8. Remove the hard core from the fennel.
9. 9. Cut the fennel into wedges.
10. 10. Wash the spring onions.
11. 11. Cut the spring onions into rings.
12. 12. Heat oil in a pot.
13. 13. Sauté the prepared vegetables briefly in the hot oil.
14. 14. Add the vegetable broth.
15. 15. Season the soup with salt and pepper.
16. 16. Bring the soup to a boil.
17. 17. Add the noodles to the soup.
18. 18. Cook the soup with the noodles and vegetables for about 10 minutes.
19. 19. Add the drained beans to the soup.
20. 20. Season the finished soup again with salt and pepper.
21. 21. Add some lemon juice.
22. 22. Serve the soup on plates.
23. 23. Garnish the soup with lemon zest.
24. 24. Garnish the soup with Parmesan.

Nutrition per serving

• kcal: 277
• Protein: 12 g · Fett/Fat: 5 g · Carbs: 43 g