Tomato Bean Soup

Name: Tomato Bean Soup
Yield: 1580 g
Ingredients: Fresh zucchini 300 g; Chicken stock 100 g; Olive oil 10 spoon; Canned whole tomatoes 400 g; Valtusen Organic White Beans 500 g; Onion 70 half (1/2 piece); Fresh carrot 200 piece (1/2 piece)

856 kcal

#Vegan #Low-calorie #Mediterranean diet

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Ingredients

Main ingredients

Fresh zucchini 300 g
Chicken stock 100 g
Olive oil 1 spoon
Canned whole tomatoes 400 g
Valtusen Organic White Beans 500 g
Onion 1 half (1/2 piece)
Fresh carrot 2 piece (1/2 piece)

Seasonings/Sauce

No seasonings/sauce have been registered.

Nutrition summary

Carbohydrates 134.79 g 61%

Protein 51.21 g 23%

Fat 16.26 g 16%

Serving size 1580g

Cooking steps

1

Dice the tomatoes and vegetables.
2

Heat olive oil in a pot and sauté onion and garlic.
3

Add the tomatoes and cook them thoroughly.
4

Add the boiled chickpeas.
5

Pour in water and herbs, then bring to a boil.
6

Season with salt and pepper.

Tomato Bean Soup

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