Tuscan bean soup
with veggies of the season, bulgur and kale
A nutritious and easy-to-prepare soup, with a mix of traditional Tuscan vegetables. The addition of bulgur, kale and crispy buckwheat give it a personal touch.
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Nice and quick!
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Vegan
Preparation time:
30 min.
Difficulty level:
Easy
Allergens:
wheat, celery, soya, gluten
Utensils:
Ingredients
Cooked white beans
Carrot
Onion
Celery
Garlic
Zucchini
Kale
Bulgur
Vegetable seasoning
Buckwheat
Vegetable broth
Not included: olive oil, salt, pepper
* More information about the ingredients are available upon request.
Nutrition values
Per portion
Energy:
Calories:
Fat:
Saturated Fat:
Carbohydrate:
Sugar:
Dietary Fibre:
Protein:
Cholesterol:
Sodium:
1912
457
2
0
92
5
21
23
0
246
kJ
kcal
g
g
g
g
g
g
mg
mg
Instructions
1.
Wash all the vegetables. Finely chop the garlic and onion. Cut the carrot and celery into small pieces of the same size. Cut the kale including its stem into small pieces. Wash and drain the white beans and set aside. Remove the green parts of the zucchini and cut the white part into small cubes. Dissolve the broth in 1 litre of hot water.
2.
Heat a tablespoon of olive oil in a large pot. Sauté the garlic and onion for 2 minutes until browned. Add the celery, carrot and kale and cook everything for 3 minutes. Add the zucchini, vegetable seasoning and salt and pepper to taste. Add the hot broth and lower the heat to a minimum. Let it simmer for 15 minutes.
3.
Heat 1 tablespoon of olive oil in a frying pan and sauté the buckwheat for 2 minutes. You'll notice when it's ready as it will take on a toasted colour.
4.
Add the bulgur to the pot and let it cook for another 4 minutes. Make sure that the vegetables are tender and that the bulgur is completely cooked. If necessary, add a little bit of hot water. Add the beans to the pot at the very end and let it cook for another 2 minutes until they're nicely integrated.
5.