Winter bean, noodle and vegetable soup
Key recipe details
Approximate calculation based on the stated quantities and average values per 100 g of each ingredient. How we calculate nutrition information
Recipe characteristics
Gluten-free and 8 more Indicative dietary requirements
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Recipe characteristics
Soup
Lunch · Dinner
30 to 60 minutes
Ingredients
＋ Añadir a un menú- White beans drained 200 g
- Fine soup noodles dry 100 g
- Red onion 150 g
- Swiss chard trimmed leaves and stalks 150 g
- Brussels sprouts trimmed 240 g
- Pumpkin peeled 200 g
- Tomato sauce 200 g
- Parmesan cheese grated 60 g
- Extra virgin olive oil 35 g
- Parsley 3 g
- Salt adjust to sauce and cheese 2 g
- Water 1400 g
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Method
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Chop the onion. Separate the chard stalks and dice them; slice the leaves into strips. Soften the onion and stalks in the oil for 7 minutes. Add the tomato sauce and stir for 2 minutes.
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Finely shred the Brussels sprouts and cut the pumpkin into 1.5 cm cubes. Add them with the chard leaves, water and salt. Bring to a gentle simmer and cook covered for 15 minutes.
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Add the beans and cook for 5 minutes to heat through. Add the fine noodles and cook for the time on their packet, usually 2–4 minutes. Stir to prevent sticking and check the vegetables are tender.
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Divide between four deep plates and finish with the Parmesan and chopped parsley.
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