Pink Bean Soup
Pink beans get their name from their pink color, which is retained even after cooking.
This is vegan, gluten free and high protein recipe. Dish can be prepared in 55 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 14.
Ingredients
- 200 gram Pink beans
- 4 cup Vegetable broth
- 2 medium-sized Carrots
- 2 piece Celery stalks
- 1 medium-sized Onion
- 3 piece Garlic cloves
- 2 tablespoon Tomato paste
- 1 teaspoon Dried thyme
- 1 teaspoon Dried rosemary
- 1 piece Bay leaf
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoon Olive oil
- 2 tablespoon Fresh parsley
Instructions
- Rinse the pink beans under cold water.
- In a large pot, add the pink beans, vegetable broth, and enough water to cover the beans. Bring to a boil and let it simmer for 30 minutes.
- Meanwhile, chop the carrots, celery, onion, and garlic.
- In a separate pan, heat olive oil over medium heat and sauté the chopped vegetables until they are soft.
- Add the sautéed vegetables, tomato paste, dried thyme, dried rosemary, bay leaf, salt, and black pepper to the pot with the beans.
- Let the soup simmer for another 10 minutes.
- Remove the bay leaf and serve the soup hot, garnished with fresh parsley.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 250kcal
- % Daily Value *
- Total Fat 5g8%
- Total Carbohydrate 40g14%
- Sugars 6g
- Protein 12g24%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.