Colorful vegetable soup with white beans

Ingredients for 4 servings:

• 1 carrot(s)
• 1 bell pepper(s), yellow
• 1 small zucchini
• 1 onion(s)
• 1 clove(s) garlic
• 3 tbsp vegetable broth
• 400 g tomatoes, peeled, from the can
• 250 g beans, white, from the can, drained
• some salt
• some pepper
• 4 stalks of herbs (oregano, basil, thyme)
• olive oil

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 45 minutes

Peel, rinse, and dice the carrot. Halve, deseed, rinse, and dice the bell pepper. Peel, rinse, and dice the zucchini. Peel and finely dice the onion and garlic. Heat olive oil in a saucepan and sauté the diced onion and garlic. Add the diced carrots, bell peppers, and zucchini slices and sauté for about 2 minutes, stirring occasionally. Add the vegetable stock and the tomatoes and their juice. Bring everything to a boil, cover, and simmer over low heat for about 10 minutes. Chop the leaves, if desired. Add the white beans to the soup and simmer for another 5 minutes. Season with salt and pepper. Rinse the herbs, shake dry, and pluck the leaves from the stems. Ladle the vegetable soup into deep bowls or soup bowls and sprinkle with the herbs. I serve it with fresh baguette and crème fraîche.