Savoy Cabbage and White Bean Soup with Carrots

Ingredients

• 400 g savoy cabbage
• 2 carrots
• 1 stalk leek
• 1 white onion
• 3 tbsp olive oil
• 4 tomatoes
• 1 l vegetable broth (instant)
• 2 Bay leaves
• 0.5 bunch thyme
• Salt
• Pepper (freshly ground)
• 450 ml white beans (1 can)
• 0.5 bunch Basil
• 2 Garlic cloves
• basil for garnish

Instructions

1. 1.

   Wash, trim and cut the savoy cabbage into 3 cm wide strips. Peel the carrots and slice them. Clean the leek, wash it and cut the white and light green parts into rings. Peel and chop the onion. Sauté the onion and vegetables in 1 tbsp hot oil.

2. 2.

   Add broth, bay leaves and thyme. Season with salt and pepper, cover and simmer over medium heat for about 15 minutes.

3. 3.

   Briefly blanch the tomatoes, cool them, peel, quarter, deseed and dice them.

4. 4.

   Rinse the beans in a sieve and drain. Puree half of them with an immersion blender, then add the remaining beans and tomatoes to the soup. Simmer on low heat for another 15 minutes. Wash and pat dry the basil. Peel and crush the garlic. Grind both with 1 tsp salt in a mortar, gradually incorporating the remaining olive oil. Taste the vegetable stew, serve on plates, drizzle a little basil paste over each, and garnish with basil.

5. 5.