Nutrition Facts
2 servings
2
Recipe for White Bean Soup with Sage
A recipe for making white bean soup with sage.
Ingredients
1 Yellow onion
2 cloves Garlic
1 Carrot
1 Sage
2 Lemon juice
3 Kale
Salt
Pepper
1 Olive oil
800 White bean
900 Vegetable broth
Chili flakes
Directions
1
Peel and finely chop the onion and garlic. Peel the carrot and cut it into small dice.
2
In a pot, sauté the onion with 1 tablespoon of olive oil until it becomes translucent.
3
Add the carrots and about ten leaves of sage, then cook for 5 minutes while stirring.
4
Stir in the garlic and continue cooking for 1 minute. Add the rinsed and drained white beans, mix, then cover everything with vegetable broth. Bring to a boil, then lower the heat.
5
Add the lemon juice and let it cook for 2 minutes. Pour half of the mixture into a blender and blend until smooth.
6
Put back in the pot and mix the soup. Rinse the kale, then remove the stem and the main veins from the leaves. Roughly chop the leaves, then add them to the soup.
7
Mix and let cook for 5 minutes over medium heat. Salt and pepper to taste. Serve the soup with a pinch of chili flakes.
8
To finish "Monday is veggie! Green proteins - 30 100% delicious vegetarian recipes" by Émilie Franzo published on August 21, 2019. Cooking collection, 64 pages. Available in bookstores for 7.90€. Photographer: Marabout.
Ingredients
Ingredients
1 Yellow onion
2 cloves Garlic
1 Carrot
1 Sage
2 Lemon juice
3 Kale
Salt
Pepper
1 Olive oil
800 White bean
900 Vegetable broth
Chili flakes
Directions
Directions
1
Peel and finely chop the onion and garlic. Peel the carrot and cut it into small dice.
2
In a pot, sauté the onion with 1 tablespoon of olive oil until it becomes translucent.
3
Add the carrots and about ten leaves of sage, then cook for 5 minutes while stirring.
4
Stir in the garlic and continue cooking for 1 minute. Add the rinsed and drained white beans, mix, then cover everything with vegetable broth. Bring to a boil, then lower the heat.
5
Add the lemon juice and let it cook for 2 minutes. Pour half of the mixture into a blender and blend until smooth.
6
Put back in the pot and mix the soup. Rinse the kale, then remove the stem and the main veins from the leaves. Roughly chop the leaves, then add them to the soup.
7
Mix and let cook for 5 minutes over medium heat. Salt and pepper to taste. Serve the soup with a pinch of chili flakes.
8
To finish "Monday is veggie! Green proteins - 30 100% delicious vegetarian recipes" by Émilie Franzo published on August 21, 2019. Cooking collection, 64 pages. Available in bookstores for 7.90€. Photographer: Marabout.
Notes
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