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🍽️ Hearty Tuscan Vegetable Soup

411 kcal · 30 min · 4 servings

Ingredients

• 300 g dried white beans
• 1 red cabbage (approx. 500 g)
• 2 onions
• 2 garlic cloves
• 2 carrots
• 1 celery stalk
• 3 tbsp olive oil
• 400 ml vegetable broth
• 300 g stale white bread
• salt
• pepper (freshly ground)
• Parmesan

Instructions

1. 1. Place the beans in a bowl and cover them with plenty of water. Let them soak overnight.
2. 2. Drain the soaking water the next day. Cook the beans in fresh water for about 45 minutes until tender.
3. 3. Thoroughly wash the red cabbage and remove the hard core. Cut the vegetable into small, bite-sized pieces.
4. 4. Peel the onions and garlic. Cut both ingredients into very fine dice.
5. 5. Peel the carrots and cut them into small pieces.
6. 6. Wash the celery stalk and slice it into thin rounds.
7. 7. Heat olive oil in a large pot. Gently sauté the diced onions, garlic, carrots, and celery slices over medium heat until they soften.
8. 8. Add the chopped red cabbage pieces to the vegetables in the pot. Season the mixture with salt and pepper to taste.
9. 9. Remove about one-third of the cooked beans and blend them with the cooking liquid into a smooth puree.
10. 10. Set the remaining whole beans aside for now.
11. 11. Stir the bean puree into the pot with the vegetables and mix well.
12. 12. Pour about 400 milliliters of vegetable broth into the pot. Stir everything well to combine.

Nutrition per serving

• kcal: 411
• Protein: 17 g · Fett/Fat: 11 g · Carbs: 59 g