LunchDinnerMain Course

Tuscan Cannellini Bean Soup

Name: Tuscan Cannellini Bean Soup
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4 portioner
Cuisine: italian
Ingredients: 2 spsk. olive oil; 1 stk. yellow onion finely chopped; 2 stk. carrot finely diced; 2 stk. celery stalk finely diced; 3 fed garlic minced; 400 g canned diced tomato undrained; 4 kop vegetable broth; 2 stk. canned cannellini bean rinsed and drained; 1 tsk. dried oregano; 0,5 tsk. dried thyme; 1 stk. bay leaf; 140 g fresh spinach; 1 tsk. salt; 0,5 tsk. black pepper freshly ground; 2 spsk. fresh parsley chopped (valgfrit)

This hearty vegan Tuscan cannellini bean soup is packed with vegetables and savory herbs. It's a comforting and nutritious meal perfect for a chilly day or a light dinner. The flavors deepen as it sits, making it excellent for meal prep.

En original opskrift af Forkin

Tid i alt: 50 min.
Portioner: 4
Sværhedsgrad: Mellem
Pr. portion: 415 kcal

VeganskVegetariskGlutenfri

Allergenoplysninger: kan indeholde selleri. Kontrollér altid ingrediensernes emballage, hvis du har allergi.

Klargøring

Ingredienser

2 spsk.olive oil
1 stk.yellow onion, finely chopped
2 stk.carrot, finely diced
2 stk.celery stalk, finely diced
3 fedgarlic, minced
400 gcanned diced tomato, undrained
4 kopvegetable broth
2 stk.canned cannellini bean, rinsed and drained
1 tsk.dried oregano
0,5 tsk.dried thyme
1 stk.bay leaf
140 gfresh spinach
1 tsk.salt
0,5 tsk.black pepper, freshly ground

garnish

2 spsk.fresh parsley, chopped(valgfrit)

Udstyr

ladle · knife · cutting board · large pot

Fremgangsmåde

Trin for trin

1
Heat the olive oil in a large pot or Dutch oven over medium heat.
Ca. 1 min.
2
Add the yellow onion, carrot, and celery stalk to the pot and cook, stirring occasionally, until softened, about 8-10 minutes.
Ca. 9 min.
Kokkens note: This step builds the flavor base for the soup.
3
Stir in the garlic and cook for another minute until fragrant.
Ca. 1 min.
Kokkens note: Be careful not to burn the garlic.
4
Add the canned diced tomato, vegetable broth, canned cannellini bean, dried oregano, dried thyme, and bay leaf to the pot.
Ca. 2 min.
5
Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 20 minutes to allow the flavors to meld.
Ca. 20 min.
6
Remove the bay leaf from the soup.
7
Stir in the fresh spinach and cook until wilted, about 2-3 minutes.
Ca. 2 min.
8
Season the soup with salt and black pepper to taste.
Kokkens note: Adjust seasoning as needed.
9
Ladle the soup into bowls and garnish with fresh parsley, if desired.
Kokkens note: Serve hot with crusty bread.

Pr. portion

Næringsindhold

71%Score

Kalorier: 415,2kcal
Protein: 23,2g
Kulhydrat: 65,4g
Fedt: 8,5g
Kostfibre: 15,7g
Sukker: 8,3g

Beregnet ud fra ingrediensmængderne i opskriften. Værdierne kan variere afhængigt af mærker og udskiftninger.

Bevar den gode smag

Opbevaring

Store leftover soup in an airtight container in the refrigerator.

Genopvarmning

Reheat gently on the stovetop over medium-low heat or in the microwave until warmed through.