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🍲 Bean Stew with Tomatoes

337 kcal · 30 min · 4 servings

Ingredients

• 3 tbsp olive oil
• 1 large onion (chopped)
• 1 can white beans (400 g)
• 2 tbsp tomato paste
• 1 can peeled tomatoes (400 g)
• 1 tsp paprika powder (hot)
• salt
• black pepper
• 1 pinch cayenne pepper
• 600 ml meat broth
• 100 g soup noodles (e.g. small ditali or tubetti)
• 200 g spinach
• 2 tbsp butter
• salt
• pepper (from the mill)
• 8 small slices baguette
• 1 tsp dried paprika flakes

Instructions

1. 1. Heat olive oil in a large pot and sauté the finely chopped onion until translucent.
2. 2. Drain the beans in a colander and rinse under cold water. Let them drain well.
3. 3. Add the tomato paste to the onions, add the tomatoes and mash them with a potato masher. Season with salt, pepper, cayenne pepper and paprika.
4. 4. Pour in the broth, stir in the beans and bring slowly to a boil.
5. 5. Add the noodles to the soup and simmer on low heat for about 10 to 15 minutes until tender.
6. 6. Taste the soup again and serve hot.
7. 7. Wash the spinach, pick through it carefully, spin dry and wilt it in hot butter in a pan. Fry for a few minutes and season with salt and pepper. Toast the baguette slices, place the spinach on top and sprinkle with paprika flakes. Serve the bean soup alongside.

Nutrition per serving

• kcal: 337
• Protein: 11 g · Fett/Fat: 15 g · Carbs: 38 g