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Beet and bean soup

This recipe is very satisfying. The cannellini beans add texture, protein and fibre.


Yields 6 portions ⠀⠀⠀⠀⠀⠀⠀⠀⠀


12 beets (chopped)⠀⠀⠀⠀⠀⠀⠀⠀⠀

1 large onion, chopped⠀⠀⠀⠀⠀⠀⠀⠀⠀

1 can of cannellini beans, rinsed⠀⠀⠀⠀⠀⠀⠀⠀⠀

3 cloves garlic, chopped⠀⠀⠀⠀⠀⠀⠀⠀⠀

1 lemon (juice)⠀⠀⠀⠀⠀⠀⠀⠀⠀

1L vegetable broth ⠀⠀⠀⠀⠀⠀⠀⠀⠀

Evoo (drizzle)⠀⠀⠀⠀⠀⠀⠀⠀⠀

Salt & pepper to taste⠀⠀⠀⠀⠀⠀⠀⠀⠀


Method ⠀⠀⠀⠀⠀⠀⠀⠀⠀


Sautee the onions and garlic with a drizzle of evoo at medium heat. When the onions become translucent, add the beets and sauté for approx. 5 minutes. Add the broth and bring to a boil. Bring the heat down to simmer. ⠀⠀⠀⠀⠀⠀⠀⠀⠀


Simmer for 20 min. Add beans, lemon juice, salt and pepper to taste. Simmer for another 5 minutes. With a hand mixer, purée until desired consistency. Add water if necessary. Enjoy!⠀⠀⠀⠀

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