Delicious, vegetable soup full of herbs. Indulge in Mediterranean flavors!
Ingredients
- Vegetable broth – 850 ml
- Onion – 1 pc
- Lemon – 0.5 pc
- Black pepper – 1 pinch
- Canned white beans – 800 g
- Bay leaf – 1 pc
- Carrot – 200 g
- Olive oil – 3 tbsp
- Salt – 1 pinch
- Potatoes – 500 g
- Thyme – 4 sprigs
- Fennel – 500 g
- Fresh sage – 5 g
Preparation
Step 1: Chopping Vegetables Peel and dice the potatoes. Finely chop the onion. Clean the fennel, set aside the leaves. Remove the fennel stalks, and slice the bulbs crosswise into thin strips. Peel and chop the carrot into pieces.
Step 2: Sautéing Vegetables Sauté the vegetables in 2 tablespoons of hot olive oil for 2-3 minutes. Tie together thyme, 1 sage stem, and bay leaf with kitchen twine and add to the vegetables along with the hot broth. Bring to a boil and simmer covered for 15 minutes.
Step 3: Frying Sage Leaves Drain the beans. Add them to the soup and cook together for 5-10 minutes until soft. Remove the herbs, season the soup to taste with salt, pepper, and a splash of lemon juice.
Pluck the remaining sage leaves and fry them in the remaining heated oil until crispy. Use them to garnish the soup and sprinkle with chopped fennel leaves.
