Easy White Bean Soup

Name: Easy White Bean Soup
Yield: 6
Ingredients: 2 Onion; 2 Carrot; 1 teaspoon Salt; 1 teaspoon Black pepper; 2 tablespoons Vegetable Oil; 0.33 cups Tomato Puree; 2 Red Pepper; 6 cups Water; 0.5 teaspoons Thyme; Parsley; 1 lb Cannellini Beans; 1 teaspoon Dried Mint; 1 teaspoon Summer Savoury

Media

Incomplete allergen information: some ingredients have not been reviewed yet. Always check the labels before cooking.

Author: TheMealDB
Preparation time: Flexible
Servings: 6 (estimated)

Nutrition facts

Protein18 %9 g
Carbs60 %31 g
Fat22 %5 g

The percentage shows how much of the calories each macronutrient provides.

Nutrient	Per serving	Per 100 g
Calories	196 kcal	42 kcal
Protein	9 g	1.9 g
Carbs	31 g	6.7 g
Fat	5 g	1.1 g

One serving is about 464 g of raw ingredients; values per 100 g are based on that weight.

Estimated from the ingredient list · Values may vary depending on cooking method and product brand.

Guide indicators

Estimated difficulty41/100
Recipe completeness45/100
Nutrition reliability: High

Calculated automatically from the ingredients, steps, time and community feedback. They are not a guarantee.

Keeps 3 days in the fridgeFreezer friendlyGood for batch cooking

Rough estimate based on the type of dish; always check the food before eating it.

Source: TheMealDB · Licence: TheMealDB public API (test key) · Recipe data provided by TheMealDB (www.themealdb.com).

Summary

Vegetarian - Bulgaria

Ingredients

2 Onion (medium)
2 Carrot (medium)
1 teaspoon Salt
1 teaspoon Black pepper
2 tablespoons Vegetable Oil
79 ml Tomato PureeOriginal: 0.33 cups
2 Red Pepper (medium)
1.4 l WaterOriginal: 6 cups
0.5 teaspoons Thyme
Parsley (Garnish)
454 g Cannellini BeansOriginal: 1 lb
1 teaspoon Dried Mint
1 teaspoon Summer Savoury

Amounts are shown in your preferred measurement system; conversions are approximate and the original recipe is kept.

Instructions

Place beans in a large pot and cover with cold water. Soak for at least 4 hours or overnight. Drain and rinse, before you use in the soup.
Chop one of the onions and leave the other one whole. Chop carrots.
Heat oil on a large pot over medium heat. Add the onion and carrots. Cook for 2 minutes. Add beans, water, peppers, head of onion, salt, pepper, summer savory, mint, thyme, Vegeta and tomato puree. Stir, bring to a boil, then reduce to a simmer and cook for 2 hours, or until the beans are tender.
Remove the peppers and whole onion. Mash the onion. Peel peppers and chop. Return to the pot.
Add more salt and pepper, if needed. Garnish with chopped parsley. Serve.