Hearty White Bean And Herb Soup Recipe

About this recipe

This diabetic-friendly, vegetarian soup is packed with white beans, fresh vegetables, and aromatic herbs, making it a wholesome and satisfying dinner option. Perfect for solution seekers looking for a nutritious and flavorful meal.

Ingredients

• 25 g Parsley
• 460 ml Bertolli Dress & Drizz Extra Virgin Olive Oil
• 200 g Sambar Onion Peeled (Sambar Kanda)
• 100 g Garlic - Single Clove
• 200 g Orange Carrot (Gajar)
• 400G Chtoura White Beans In Brine
• 80 g Knorr Vegetables Stock Cubes
• 250 g Organically Grown Green Capsicum
• 16 g Orika Oregano
• 250 g D'Lecta Feta
• 50 g Zoff Premium Indian Bay Leaf
• 70 g Namakwali Authentic Mix Seasoning Flavoured Salt
• 1 pc (50 g) Everest Tasteeto Black Pepper | Grinder Cap Bottle

Instructions

1. 1. In a large pot, heat 3 tbsp olive oil over moderately high heat. Add 2 cups diced onion, 2 cups diced celery, 1 bay leaf, 1 tsp dried thyme, and 1 tsp dried rosemary. Cook, stirring occasionally, until the onion and celery are translucent, about 5-7 minutes.
2. 2. Add 2 minced garlic cloves and cook for 1 minute, stirring constantly to prevent burning.
3. 3. Stir in 2 cups diced carrots, 1 lb white beans (soaked overnight and drained), and 5 cups vegetable stock. Bring the mixture to a boil.
4. 4. Reduce the heat to low, cover the pot, and let the soup simmer for 1 1/2 to 2 hours, or until the beans are tender.
5. 5. Stir in 1 cup white wine and adjust the consistency of the soup with additional vegetable stock if needed. Simmer for another 5 minutes.
6. 6. Remove the bay leaf from the soup. Transfer 2 cups of the soup to a blender and puree until smooth. Stir the pureed mixture back into the pot to thicken the soup.
7. 7. Season the soup with salt and pepper to taste. Stir in 1/2 cup chopped fresh parsley.
8. 8. Serve the soup hot, garnished with freshly grated Parmesan cheese if desired.