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 porties
Cuisine: italian
Ingredients: 2 el olive oil; 1 st yellow onion finely chopped; 2 st carrot finely diced; 2 st celery stalk finely diced; 3 teentje garlic minced; 400 g canned diced tomato undrained; 4 kopje vegetable broth; 2 st canned cannellini bean rinsed and drained; 1 tl dried oregano; 0,5 tl dried thyme; 1 st bay leaf; 140 g fresh spinach; 1 tl salt; 0,5 tl black pepper freshly ground; 2 el fresh parsley chopped (optioneel)

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.

Een origineel recept van Forkin

Totale tijd: 50 min
Porties: 4
Moeilijkheid: Gemiddeld
Per portie: 415 kcal

VeganistischVegetarischGlutenvrij

Allergeneninformatie: kan selderij bevatten. Controleer bij een allergie altijd de verpakking van de ingrediënten.

Mise-en-place

Ingrediënten

2 elolive oil
1 styellow onion, finely chopped
2 stcarrot, finely diced
2 stcelery stalk, finely diced
3 teentjegarlic, minced
400 gcanned diced tomato, undrained
4 kopjevegetable broth
2 stcanned cannellini bean, rinsed and drained
1 tldried oregano
0,5 tldried thyme
1 stbay leaf
140 gfresh spinach
1 tlsalt
0,5 tlblack pepper, freshly ground

garnish

2 elfresh parsley, chopped(optioneel)

Keukengerei

ladle · knife · cutting board · large pot

De bereidingswijze

Stap voor stap

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

Per portie

Voedingswaarden

71%Score

Calorieën: 415,2kcal
Eiwit: 23,2g
Koolhydraten: 65,4g
Vet: 8,5g
Vezels: 15,7g
Suiker: 8,3g

Geschat op basis van de hoeveelheden ingrediënten in het recept. Waarden kunnen per merk en vervanging verschillen.

Goed bewaren

Bewaren

Store leftover soup in an airtight container in the refrigerator.

Opwarmen

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