Tuscan Lemon White Bean Soup
- 35 min
- β β¬1.69
- 2 servings
- Easy
white beans, baby spinach, and onion: a straightforward vegan combination for an everyday dinner.
Estimates per serving for 2 people. Check labels if you have allergies. BundeslebensmittelschlΓΌssel (BLS) 4.0. Calculation and sources.
Allergens
- celery
Equipment
- stove
Prepare
Drain white beans in a sieve
Drain white beans in a sieve, rinse and drain thoroughly. Rinse baby spinach and drain well.
Cook
Roughly chop any large leaves
Roughly chop any large leaves; Peel and halve onion, then finely dice Peel garlic and mince finely.
Wash and halve lemon
Wash and halve lemon. Remove seeds; squeeze the juice from citrus fruit.
Heat rapeseed oil in a large pot over medium heat
Heat rapeseed oil in a large pot over medium heat. Add onion and fry for 5 minutes, stirring regularly.
Until softened and lightly browned
Until softened and lightly browned; Lower the heat Add garlic and stir for just 30 seconds until fragrant.
Do not let it darken
Do not let it darken. Add white beans, canned peeled tomatoes, vegan vegetable stock powder, tap water to the pot and stir well.
Bring to the boil
Bring to the boil, then cover and simmer gently for 12 minutes until the firm ingredients are tender.
Stirring occasionally
Stirring occasionally; Fold in baby spinach and cook for 2 more minutes until the leaves have wilted Take the pot off the heat.
Gently stir in lemon juice and do not boil again
Gently stir in lemon juice and do not boil again. Season with iodised salt, black pepper now and mix thoroughly before serving.
Finish
Divide the finished white beans
Divide the finished white beans, baby spinach, onion evenly between the servings and serve immediately.
