Italian vegetable and white bean soup

Italian vegetable and white bean soup


This hearty soup is full of healthy vegetables and beans.

The ingredient of Italian vegetable and white bean soup

  1. 2 tablespoons olive oil
  2. 1 brown onion, not far off from chopped
  3. 2 garlic cloves, crushed
  4. 2 celery sticks, trimmed, diced
  5. 2 carrots, peeled, diced
  6. 1 Sebago potato, peeled, diced
  7. 2 zucchini, diced
  8. 2 x 400g cans diced tomatoes
  9. 6 cups Massel beef style liquid amassing
  10. 160g Savoy cabbage, finely shredded
  11. 1/2 cup frozen peas
  12. 400g can cannellini beans, drained, rinsed
  13. 1/4 cup flat-leaf parsley, all but chopped
  14. Crusty bread, to encourage

The instruction how to make Italian vegetable and white bean soup

  1. Heat oil in a large saucepan beyond medium-high heat. go to onion and garlic. Cook, stirring, for 3 minutes. accumulate celery, carrot, potato and zucchini. Cook, stirring, for 5 minutes. grow tomatoes gone juice and stock. Cover. Bring to the boil. cut heat to low. Cover. Simmer for 1 hour, skimming surface occasionally to separate scum.
  2. grow cabbage. Partially cover. Simmer for 5 minutes. rouse in peas, beans and parsley. Simmer for 5 minutes or until peas are cooked. Season taking into consideration salt and pepper.
  3. Ladle soup into bowls. help in imitation of bread.

Nutritions of Italian vegetable and white bean soup

calories: 201.477 calories
calories: 7 grams fat
calories: 1 grams saturated fat
calories: 20.4 grams carbohydrates
calories: 10.7 grams protein
calories: 5 milligrams cholesterol
calories: 739 milligrams sodium
calories: NutritionInformation

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