Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 3) |
Ingredients
Ingredients- 2 onion (s), red
- 2 teaspoons oil, (tasteless rapeseed oil)
- 2 packs tomato (s), happened
- 200 ml vegetable stock
- 1 can white beans with soup vegetables (530 g drained weight)
- 1 pack herbs, Italian, frozen
- 2 teaspoons sugar (for employees: free amount)
- 6 tablespoon balsamic vinegar
- Chili flakes, freshly ground
- salt
- pepper
- 30 g parmesan, freshly rated
- 6 tablespoon basil, chopped, frozen
Print Recipe
Pin Recipe Instructions
- Finely chop the onions and sauté in the oil, stirring constantly, until they are a little translucent.
- Now add the tomatoes and vegetable broth and simmer for a few minutes over medium heat. Then add the white beans and the Italian herbs. When the beans are hot (this takes 1-2 minutes), then season the soup with the vinegar, chilli flakes, salt and pepper.
- To serve, sprinkle the soup with the grated Parmesan and the chopped basil.
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