Winter Vegetable Soup with White Beans and Rosemary

A hearty winter soup of root vegetables, white beans and tomatoes, flavored with rosemary and thyme. It can be cooked ahead, frozen in portions and reheated later without loss of quality.

By yumbelo · 4 servings · 50 minutes

Ingredients

• 2 pc Onions
• 2 pc Garlic cloves
• 400 g Carrots
• 300 g Parsnips
• 2 pc Leeks
• 2 can White beans (cooked, from a can)
• 400 g Passata
• 2 tbsp Tomato paste
• 2 tbsp Olive oil
• 1500 ml Water
• 2 pc Rosemary sprigs
• 4 pc Thyme sprigs
• 2 pc Bay leaves
• 1 tsp Salt
• pinch Pepper
• 1 tbsp Lemon juice
• 1 bunch Parsley

Method

1. Peel the onions and garlic and finely dice them. Peel the carrots and parsnips and cut them into cubes. Trim the leek, halve it lengthwise, wash it and slice it into thin rings.
2. Heat the olive oil in a large pot and sweat the onions with the garlic in it for 3 minutes until translucent.
3. Add the carrots, parsnips and leek and sweat for 5 minutes, stirring. Stir in the tomato paste and fry for 1 minute.
4. Add the passata, water, rosemary, thyme and bay leaves, bring to a boil and simmer the soup over medium heat for 20 minutes until the vegetables are tender.
5. Drain the white beans, rinse them and add them to the pot. Simmer for another 5 minutes.
6. Remove the herb sprigs and bay leaves. Season the soup with salt, pepper and lemon juice.
7. Wash the parsley, finely chop it and sprinkle it over the soup. Let it cool completely before freezing and freeze in portion containers for up to 3 months.