For soup:
60 g White beans
1 A tomato
50 g Celery (stem)
40 g Leek*
20 g Onion
60 g Sweet pepper
30 g Black olives
1 tbsp Tomato paste(sugar free)
Sea salttaste
Peppertaste
Oreganotaste
Thymetaste
For salad:
30 g Chinese cabbage
40 g Fresh Spinach
80 g Cucumber
1 tbsp Olive oil
Sea salttaste
Peppertaste
30 g Pumpkin seeds
For soup:
1
Soak the beans overnight in cold water.
2
Pour 0.5 liters of water into the pan, add the beans and put on fire. After boiling, remove the foam. Boil the first 10 Minutes
over high heat. Reduce heat and simmer until cooked.
3
Cut onions into rings, pepper into cubes, celery into 1 cm slices, and tomato into cubes.
4
Stew tomato and tomato paste with salt and pepper to taste.
5
In almost cooked beans, add celery and pepper. Cook for
5 - 7 Minutes. Then add leek and tomato mixture. Cook for another 5 Minutes. Cover and let it brew for 15 Minutes. Add olives to the finished soup.
For salad:
6
Peking cabbage and spinach chop, cut the cucumber into rings.
7
Mix cabbage, spinach and cucumber. Season with oil and spices.
* if leek remains, it is good to use it for cooking vegetable stock for recipes, which can be frozen and used later.
CategoryMain Cource, Salads, SoupsCuisineMediterraneanCooking MethodBoiling, Simmering, TossingDietKosher, Low Calorie, Low Fat, Vegan, Vegetarian
Ingredients
For soup:
60 g White beans
1 A tomato
50 g Celery (stem)
40 g Leek*
20 g Onion
60 g Sweet pepper
30 g Black olives
1 tbsp Tomato paste(sugar free)
Sea salttaste
Peppertaste
Oreganotaste
Thymetaste
For salad:
30 g Chinese cabbage
40 g Fresh Spinach
80 g Cucumber
1 tbsp Olive oil
Sea salttaste
Peppertaste
30 g Pumpkin seeds