Cold Bean Soup With Tomatoes (Vegan)

It’s too hot outside, you don’t want to eat … but you have to, haha. Today we are cooking a wonderful, light, easy-to-cook and very tasty soup for the summer season.

One cup of this soup – and your body is not going to need protein for half a day, guaranteed.

I promise you well-fed and happy faces!

Ready? Set? Let’s go cooking!

We will need: (2 servings)

250 ml. of vegetable broth

1 can of white beans

1/2 onion

2 cloves of garlic

3 tbsp. of fresh fennel (can be replaced by 1/2 stick of celery or add dry fennel spice during cooking soup, 1/2 tsp)

1 can (400 g.) of tomatoes (you can use fresh, about 3 tomatoes)

1/2 tsp. of of sage

Salt and black pepper to taste

Vegetable oil for frying

Chop the onion and peeled garlic.

Cut the fennel. For creamy soups – you do not have to carefully chop all the ingredients, they will be pureed anyway, hehe.

Fry the vegetables in vegetable oil.

Add the sage and pepper.

Rinse the beans.

Add them to the vegetables.

Add the tomatoes.

Cover with broth. I make the broth myself, more precisely, I leave it after the cooking of children’s food. For those who do not want to use the store-bought option, I advise you to boil any combination of vegetables (for example, carrots, celery, onions, sweet peppers, zucchini) for no longer than 15 minutes. Simply and easily. Drain water and you have the broth.

Cook for just 5 minutes, then pour into a blender and puree. Done! Cool and serve.

Bon appetit!