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Tuscan-style vegetable soup

September 23rd, 2016

Autumn is the time to enjoy warm soups with the last summer delights available. As the weather turns colder, we love to snuggle in our cozy apartments and enjoy warm soups. 

This week we're having a lovely vegetable soup Tuscan-style for you to make you glow from the inside. 

Find the recipe below or order your box for week 40 (deliveries 05./07.10.2016) now and get all delivered to your doorstep. 

Download recipe
40 min.578 kcal.4 pers.

Ingredients

  • Garlic bulb1  pcs
  • A jar of white beans1  pcs
  • Fennel2  pcs
  • Tomatoes300  g
  • Spinach500  g
  • Oregano20  g
  • Potatoes500  g
  • Bread muffins4  pcs
  • Zucchini1  pcs
  • Carrots200  g

Good to have at home

  • Salt
  • Pepper
  • Olive oil
  • Vegetable broth1600 ml
  • Cayenne pepper1 pinch

How to do:

Instructions

  • Peel and finely slice 1-2 garlic cloves. Wash and cube fennel, zucchini and tomatoes. Peel and cube carrots and potatoes. Heat some olive oil in a large pot and sauté the sliced garlic for 1-2 min. on medium heat. Add fennel, zucchini, tomatoes, potatoes, carrots and vegetable broth and bring to a boil. Reduce the heat to medium heat, cover with a lid and cook the soup for 12 min.
  • Meanwhile, clean the spinach. Discard the stems and cut the leaves into smaller pieces if they are big. Wash and dry the oregano stalks. Pick the leaves and set them aside on a plate. Drain the white beans to a colander and rinse them with water.
  • Preheat the oven to 180°C (fan). Cut the bread muffins into slices and roast them in the hot oven until lightly browned and crisp. Rub with a peeled garlic clove afterwards.
  • Add spinach and white beans to the soup and cook for another 3 min. Season the soup to taste with salt and a pinch of cayenne pepper if desired.

Serving

  • Pour the soup into bowls or soup plates. Top with oregano leaves and serve with garlicky bread on the side.