This vegetable soup with white beans that I propose today is ideal for a rainy weekend like the one we enjoy in the north of Spain. A perfect recipe to start the meal that incorporates seasonal vegetables such as peas and is presented in a very attractive way.
Vegetable soup by itself is a perfect starter, but if we also add white beans se turns into a most complete dish. If you have a spirilized at home, use it! The soup will have a better presence and it will be easier to convince those who do not quite like the vegetables to try it.
Vegetable soup with white beans
This White Bean Vegetable Soup is a perfect spring recipe to start any meal and tone your body.
Author Maria
Recipe type: Hair
Rations: 4-5
Preparation time:
Cooking time:
Total time:
Ingredients
- 1 tablespoon of extra virgin olive oil
- 1 large leek, chopped
- 1 stalk celery, minced
- 1 garlic clove, minced
- Pinch of pepper
- 6 cups of vegetable broth
- 1 cup frozen peas
- 1 can of cooked white beans, rinsed and drained
- 2 cups spinach, chopped
- 2 carrots, peeled and spirilized
- 1 teaspoon fresh thyme
- Sal Island
- Grated Parmesan cheese for garnish (optional)
Preparation
- Heat the oil in a large saucepan over medium-high heat and sauté the leek, celery and garlic 4 minutes. Season with salt and pepper.
- We pour the broth and bring to a boil. Then we lower the heat and cook for 10 minutes.
- Then we add the peas, the beans, the spinach and the carrot, and cook 5 more minutes or until the vegetables are tender.
- To finish we add the thyme, adjust the salt point and cook one more minute.
- We serve the vegetable soup in plates or bowls and we add a little cheese.