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Tuscan Cannellini Bean Soup

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

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.

Оригинальный рецепт от Forkin

Общее время: 50 мин
Порции: 4
Сложность: Средне
На порцию: 415 kcal

ВеганскоеВегетарианскоеБез глютена

Информация об аллергенах: может содержать сельдерей. При наличии аллергии всегда проверяйте упаковки ингредиентов.

Подготовка

Ингредиенты

2 ст. л.olive oil
1 шт.yellow onion, finely chopped
2 шт.carrot, finely diced
2 шт.celery stalk, finely diced
3 зубчикgarlic, minced
400 gcanned diced tomato, undrained
4 стаканvegetable broth
2 шт.canned cannellini bean, rinsed and drained
1 ч. л.dried oregano
0,5 ч. л.dried thyme
1 шт.bay leaf
140 gfresh spinach
1 ч. л.salt
0,5 ч. л.black pepper, freshly ground

garnish

2 ст. л.fresh parsley, chopped(необязательно)

Инвентарь

ladle · knife · cutting board · large pot

Приготовление

Шаг за шагом

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

На порцию

Пищевая ценность

71%Оценка

Калории: 415,2kcal
Белок: 23,2g
Углеводы: 65,4g
Жиры: 8,5g
Клетчатка: 15,7g
Сахара: 8,3g

Расчёт основан на количестве ингредиентов в рецепте. Значения могут меняться в зависимости от бренда и замен.

Правильное хранение

Хранение

Store leftover soup in an airtight container in the refrigerator.

Разогрев

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