Bean soup “Tuscan style”

Ingredients for 4 servings:

• 1 clove(s) garlic, finely chopped
• 1 onion(s), finely chopped
• 1 large carrot(s), diced
• 2 stalk(s) celery, sliced
• 400 g tomatoes (from the can), diced
• 1.2 liters of vegetable broth
• 150 ml red wine
• 1 tsp oregano, dried
• 2 zucchini, diced
• 425 g beans (can), mixed
• 1 tbsp tomato paste
• salt and pepper
• Pesto, low-fat

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

Low-fat

Bring the diced carrots, sliced ​​celery, garlic, and onion to a boil with the tomatoes, vegetable stock, red wine, and oregano, and simmer uncovered for 15 minutes. Add the zucchini and beans and simmer uncovered for another 5 minutes. Add the tomato paste, season with salt, and pepper. Simmer for about 3 minutes while stirring. Ladle the soup into bowls and serve garnished with a spoonful of low-fat pesto. Serve with fresh farmhouse bread. 9g protein, 26g carbohydrates, 1g fat