White Bean Soup

45 min
Medium

4 servings

🫒

30 ml

Extra Virgin Olive Oil

🧅

120 g

Onion

🥕

64 g

Carrots

🥬

64 g

Celery

🧄

4

Garlic Cloves

🍅

180 g

Ripe Tomatoes

🥫

570 g

Cannellini Beans

🍲

0.95 l

Chicken Broth

🥬

280 g

Baby Spinach

🧀

25 g

Romano Cheese

🧂

5 g

Salt

🧂

1 g

Black Cracked Pepper

Preparation Steps

  1. Step 1/6

    Heat the olive oil over medium heat in a pot.

  2. Step 2/6

    Add the onions, garlic, carrots, celery, tomatoes, salt, pepper and sauté for 5 minutes.

  3. Step 3/6

    Add the broth, one can of the beans and bring to a boil. Cover the pot, lower the heat to a simmer for 15 minutes.

  4. Step 4/6

    Smash the beans to create a creamy soup.

  5. Step 5/6

    Add the second can of beans and the spinach and simmer for 10 minutes.

  6. Step 6/6

    Remove the soup from the heat, let stand for 2 minutes then stir in the Romano cheese.

Composition

Ingredients

Types

Vegetables, Legumes, Meat, Dairy, Spices

Ingredients

extra virgin olive oil, onion, carrots, celery, garlic cloves, ripe tomatoes, cannellini beans, chicken broth, baby spinach, Romano cheese, Salt, black cracked pepper

Allergens

Lactose

Dietetics

Dietary regimen

Vegetarian

Calories

to inform

Macro nutrients

to inform

Nutritional Information

Minerals

to inform

Vitamins

to inform

Preparation

Time Information

Preparation

5 minutes

Cooking

40 minutes

Overall

45 minutes

Difficulty

Level

Medium (2/4)

Steps

6 steps

Equipments

Utensils

Pot, Spoon

Appliances

Stove

Type

Type

Type Of Dish

Main Course

Occasions

Dinner

Origin

Source

Platform

to inform

Original Creator

to inform

Origin

Cuisine

Italian

Geographic

to inform

Various

Aspect

Texture

Creamy

Flavors

Savory

Other

Price

Low

Recommended Preservation

fridge

Preservation Infos

room temperature : 2 hours, fridge : 3-4 days, freezer : 1 month