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🍲 Vegetable Minestrone with Toasted Baguette and Creamy Bean Dip

320 kcal · 30 min · 4 servings

Ingredients

• yellow bell pepper 2 pcs.
• zucchini 1 pcs.
• carrots 2 pcs.
• shallots 1 pcs.
• garlic cloves 1 pcs.
• oil 2 tbsp
• tomato paste 3 tbsp
• vegetable broth 1 L
• salt pinch
• pepper, black ground pinch
• sugar pinch
• oregano, dried 0.5 tsp
• balsamic vinegar, light 1 tbsp
• baguette 1 pcs.
• basil, fresh 20 g
• lemons 1 pcs.
• canned white beans 300 g
• olive oil 3 tbsp

Instructions

1. 1. Preheat the oven to 150 degrees Celsius with fan setting.
2. 2. Thoroughly wash the bell pepper and the zucchini under running water.
3. 3. Peel the carrot and cut off both ends.
4. 4. Slice the carrot into thin rounds.
5. 5. Dice the zucchini into coarse chunks.
6. 6. Halve the bell pepper and remove the seeds and the tough core.
7. 7. Dice the deseeded bell pepper into chunks as well.
8. 8. Halve the shallot and peel it.
9. 9. Dice the shallot finely.
10. 10. Peel the garlic and chop it finely.
11. 11. Heat oil in a large pot over high heat.
12. 12. Sauté half of the chopped garlic together with the shallot for about one minute.
13. 13. Add the bell pepper, zucchini, and carrot slices to the pot.
14. 14. Fry the vegetables for another three minutes.
15. 15. Stir the tomato paste into the vegetables.
16. 16. Roast the tomato paste for about two minutes.
17. 17. Deglaze the mixture with vegetable broth.
18. 18. Season the soup with salt, pepper, sugar, oregano, and balsamic vinegar.
19. 19. Simmer the minestrone covered on medium heat for about 15 minutes.
20. 20. Place the baguette in the oven and bake it for about 10 minutes until golden brown.
21. 21. Wash the basil and shake it dry.
22. 22. Pluck the basil leaves from the stems and chop them.
23. 23. Halve the lemon and squeeze out the juice.
24. 24. Drain the beans in a sieve.
25. 25. Place the beans in a tall container.
26. 26. Add the remaining garlic.
27. 27. Add three tablespoons of cold water.
28. 28. Add olive oil.
29. 29. Puree the mixture until creamy.
30. 30. Season the bean dip with the lemon juice, salt, and pepper.
31. 31. Stir the chopped basil into the bean dip.
32. 32. Taste the minestrone one last time and adjust seasoning if needed.
33. 33. Serve the soup together with the baguette and the bean dip.

Nutrition per serving

• kcal: 320
• Protein: 12 g · Fett/Fat: 14 g · Carbs: 42 g