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 porsjoner
Cuisine: italian
Ingredients: 2 ss olive oil; 1 stk. yellow onion finely chopped; 2 stk. carrot finely diced; 2 stk. celery stalk finely diced; 3 fedd garlic minced; 400 g canned diced tomato undrained; 4 kopp vegetable broth; 2 stk. canned cannellini bean rinsed and drained; 1 ts dried oregano; 0,5 ts dried thyme; 1 stk. bay leaf; 140 g fresh spinach; 1 ts salt; 0,5 ts black pepper freshly ground; 2 ss fresh parsley chopped (valgfritt)

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 oppskrift av Forkin

Total tid: 50 min
Porsjoner: 4
Vanskelighetsgrad: Middels
Per porsjon: 415 kcal

VeganskVegetariskGlutenfri

Allergeninformasjon: kan inneholde selleri. Kontroller alltid ingredienspakningen hvis du har en allergi.

Forberedelser

Ingredienser

2 ssolive oil
1 stk.yellow onion, finely chopped
2 stk.carrot, finely diced
2 stk.celery stalk, finely diced
3 feddgarlic, minced
400 gcanned diced tomato, undrained
4 koppvegetable broth
2 stk.canned cannellini bean, rinsed and drained
1 tsdried oregano
0,5 tsdried thyme
1 stk.bay leaf
140 gfresh spinach
1 tssalt
0,5 tsblack pepper, freshly ground

garnish

2 ssfresh parsley, chopped(valgfritt)

Utstyr

ladle · knife · cutting board · large pot

Fremgangsmåte

Trinn for trinn

1
Heat the olive oil in a large pot or Dutch oven over medium heat.
Omtrent 1 min
2
Add the yellow onion, carrot, and celery stalk to the pot and cook, stirring occasionally, until softened, about 8-10 minutes.
Omtrent 9 min
Kokkens tips: This step builds the flavor base for the soup.
3
Stir in the garlic and cook for another minute until fragrant.
Omtrent 1 min
Kokkens tips: 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.
Omtrent 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.
Omtrent 20 min
6
Remove the bay leaf from the soup.
7
Stir in the fresh spinach and cook until wilted, about 2-3 minutes.
Omtrent 2 min
8
Season the soup with salt and black pepper to taste.
Kokkens tips: Adjust seasoning as needed.
9
Ladle the soup into bowls and garnish with fresh parsley, if desired.
Kokkens tips: Serve hot with crusty bread.

Per porsjon

Næringsinnhold

71%Poengsum

Kalorier: 415,2kcal
Protein: 23,2g
Karbohydrater: 65,4g
Fett: 8,5g
Fiber: 15,7g
Sukker: 8,3g

Beregnet ut fra ingrediensmengdene i oppskriften. Verdiene kan variere med merkevarer og erstatninger.

Hold den god

Oppbevaring

Store leftover soup in an airtight container in the refrigerator.

Oppvarming

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