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White Bean Soup With Greens, Vegetables And Rosemary (Vegan)

This is my new favorite soup!
So rich, nutritious, very healthy and full of vegetables.
Instead of potatoes with its superfluous starch, I use zucchini and any sort of white beans for satiety.
To give it a beautiful color I grate carrots and for an unusual and memorable aroma I add fresh rosemary.
Its bushes grow in my garden, which is very convenient, but if you do not have such luxury, then I advise to replace it with dry rosemary.
The fragrance will be slightly weaker, but the idea will remain the same.
In my recipe I use chard – it’s a huge green leafy vegetable. With a gentle after-taste, it perfectly complement this recipe.
If such a “beast” is a rarity in your stores then I recommend replacing it with spinach.
A fast, tasty, healthy and warming soup.
Ready? Set?

Let’s go cooking!

We will need:

3 cups (1 cup – 250 ml.) of vegetable broth or water

1 cup of beans

1 carrot

1 large zucchini

1/4 onion

1 stick of celery

1/4 large sweet pepper

1 large chard leaf or alternatively 1 cup of spinach

1 tbsp. of rice or plain light vinegar

1 sprig of fresh rosemary (or 1/2 tsp dry)

Salt, black pepper to taste

Cut vegetables into cubes and grate the carrots.
Cook the white beans or use canned ones like I do.
Fry vegetables in vegetable oil, add the beans and broth after that and cook.
Add the greens.
Add the rice vinegar. At the very end, add the rosemary.
If you use fresh rosemary, you can take it out before serving. Do not forget to add pepper and salt.
Bon appetit!


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