Quick, warming Tuscan bean soup with white beans and black cabbage. Ideal in the colder season as a quick, filling meal. Together with a piece of fresh baguette, it almost feels like a little trip to Tuscany. Vegan, gluten free, high in fiber and suitable for a low carb diet.
Prep Time 10 minutesminutes
Cook Time 20 minutesminutes
Total Time 30 minutesminutes
Servings 4Servings
Calories 104kcal
Ingredients
15mlFrying oilor another high-heat oil, alternatively vegetable broth, or water if oil-free
1Piecewhite onionpeeled and finely chopped (or 2 shallots
2PieceGarlic clovespeeled and finely chopped
1Piecebig carrotspeeled and cut into cubes
4PieceCelery stickswashed and cut into rings
240gCannellini beans - drained and washedor a jar before draining alternatively use other beans of choice
Heat large pan with frying oil on the stove. Sauté garlic and onion until translucent.
15 ml Frying oil, 1 Piece white onion, 2 Piece Garlic cloves
Add carrots and celery and sauté for another 3 minutes until translucent. Deglaze with vegetable stock. Add white beans, Italian herbs, salt and pepper to taste and bring to a boil.
1 Piece big carrots, 4 Piece Celery sticks, 240 g Cannellini beans - drained and washed, 1500 ml Vegetable broth, 2 tbspn Italian herbs, Sea salt to taste, black pepper to taste, optional: a sprig of fresh rosemary
Once the soup boils, turn down to medium heat and simmer for 15 minutes. When the cooking time is over, add the pre-cut cabbage and let it steep briefly. If you want to cook the cabbage more thoroughly, boil the soup for another five minutes.
67 g Black cabbage
TIP: At the end of the cooking time, put half of the soup in a blender. Please work carefully as the liquid is very hot and blend until a creamy soup is formed. Alternatively, use a wand or other hand mixer. Add back to the rest of the soup and stir vigorously until everything is well combined.
Divide soup into plates, (optionally) garnish with black sesame seeds and fresh lemon quarters, optionally serve with fresh baguette and enjoy! Keeps up to 2 days covered in the refrigerator, frozen up to 4 weeks. Is very suitable for reheating.
Spelt roll, black sesame, Fresh lemons, Fresh parsley green