Butter Bean and Vegetable Soup by Tarla Dalal

White butter beans called cannelini (in florence) are the traditional base for soups. These beans are cooked and used to quickly assemble flavorful and wholesome soups. You can choose any combination of vegetables. This is a soup with the look of summer and is delightful when had with a loaf of garlic or crusty bread.

Ingredients

Olive oil 2 Tablespoon
Bay leaves 2
Finely chopped garlic 2 Teaspoon
Onion cubes 1/2 Cup (8 tbs)
Roughly chopped celery 2 Tablespoon
Blanched carrot cubes 1/2 Cup (8 tbs)
Shredded cabbage 1/2 Cup (8 tbs)
Finely chopped tomatoes 3/4 Cup (12 tbs)
Salt and ground black pepper To Taste
Soaked and cooked vaal 1 Cup (16 tbs) (field beans/ butter beans)
Tomato puree 2 Tablespoon
Grated processed cheese 2 Tablespoon

Directions

MAKING

1. In a deep skillet, heat olive oil and saute bay leaves and garlic over medium flame for a few seconds.

2. Add onion cubes, saute for 1 minute, then stir in celery and cook for 1 minute.

3. Add cabbage, tomato, carrots, 4 cups of hot water and salt. Stir occasionally and cook over medium flame for 2-3 minutes.

4. Stir in beans, tomato puree, pepper and cheese. Cook for 2-3 minutes.

SERVING

5. Serve hot with garlic bread.

Recipe Summary

Difficulty Level: Easy
Cook Time: 10 Minutes
Ready In: 10 Minutes
Servings: 4

Nutrition Facts

Serving size

Calories 274Calories from Fat 140

 % Daily Value*

Total Fat 16 g24.6%

Saturated Fat 3 g15%

Trans Fat 0 g

Cholesterol

Sodium 260 mg10.83%

Total Carbohydrates 10 g3.3%

Dietary Fiber 2 g8%

Sugars 3 g

Protein 23 g46%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet