in Soup Recipes

Vegetable soup with white beans

updated

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Ingredients for 4 servings:

  • 1 onion(s)
  • 2 garlic cloves
  • 1 tbsp olive oil
  • 200 g frozen carrots, diced
  • 2 stalk(s) leeks
  • 3 tbsp tomato paste
  • 500 g tomatoes, chopped
  • 1 gr. jar white beans, 680 g
  • 1.3 liters of vegetable broth
  • 1 tsp, stripped thyme, dried
  • salt and pepper

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 50 minutes

vegetarian, vegan

Peel and finely dice the onion and garlic cloves. Trim, wash, and slice the leek into rings. Place the diced onion in a large pot with olive oil and sauté. Add the garlic and frozen carrots and continue to sauté. Add the leek and continue to sauté. Stir in the tomato paste and fry briefly. Pour in the chopped tomatoes and hot vegetable stock. Add the white beans and dried thyme, season with salt and pepper, and simmer for 20 minutes. Finally, season the soup again to taste.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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