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🍽️ Creamy Chestnut, Bean and Rice Soup

485 kcal · 30 min · 4 servings

Ingredients

• 400 g cooked chestnuts (vacuum-packed)
• 800 ml poultry broth
• 60 g lardo
• 1 onion
• 2 carrots
• 1 stalk leek
• 150 g green beans
• 1 tbsp butter
• 4 sprigs thyme
• 100 g risotto rice
• 75 ml milk
• salt
• pepper (from the mill)

Instructions

1. 1. Put the chestnuts and the chicken broth into a pot.
2. 2. Bring the mixture to a boil.
3. 3. Let the soup simmer on low heat for about 15 minutes.
4. 4. Mash the chestnuts roughly with a fork or a potato masher.
5. 5. Cut the lardo into fine cubes.
6. 6. Peel the onion and the carrots.
7. 7. Dice the onion and the carrots finely.
8. 8. Wash the leek and remove the tough ends.
9. 9. Slice the leek into thin rings.
10. 10. Wash the beans and remove any hard parts.
11. 11. Cut the beans into small pieces.
12. 12. Heat the butter in a pot.
13. 13. Fry the lardo in the hot butter until it is lightly golden brown.
14. 14. Add the diced onion, carrots, leek, and beans to the pot.
15. 15. Add the thyme, the rice, and the milk.
16. 16. Mix everything well with the mashed chestnuts.
17. 17. Let the soup simmer on low heat for about 20 minutes.
18. 18. Stir the soup occasionally.
19. 19. If the soup becomes too thick, add a little more broth.
20. 20. Season the soup at the end with salt and pepper to taste.

Nutrition per serving

• kcal: 485
• Protein: 15 g · Fett/Fat: 18 g · Carbs: 62 g