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White bean stew

Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
This hearty soup with giant white beans is a classic dish that my grandma used to make. The combination of protein-rich beans, aromatic smoked tofu and healthy vegetables makes this soup a warming and filling dish. The whole thing is rounded off with the delicate taste of savoy cabbage, making this soup the perfect comfort food for cold days. I prepared the soup in a pressure cooker, as the beans need to cook in a saucepan for about 2 hours. Alternatively, you can use pre-cooked white beans, which will make it super quick.
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Equipment

  • 1 Pressure cooker or normal saucepan

Ingredients

These Ingredients make:

4 Portions
  • 500 g giant white beans uncooked
  • 1 TL Margarine
  • 1 Onion
  • 200 g Smoked tofu
  • 3 Potatoes
  • Soup greens: 2 carrots, 1 leek, celery
  • 1 Liter Vegetable broth
  • Salt, pepper

Instructions
 

Soak the beans overnight

  1. Soak the white beans overnight in plenty of water and drain the next day.

Sauté the tofu and vegetables

  1. Sauté the onions and smoked tofu in margarine.
  2. Chop the potatoes, carrots, celery and leek and add to the onion and tofu mixture. Stir everything well.

Cooking a stew

  1. Add the prepared white beans and 1 liter of water. Cook in a pressure cooker for 20 minutes and then steam off.
  2. Mix the vegetable stock with 100 ml water. Stir the savoy cabbage leaves and stock into the soup.

Puree, season and enjoy

  1. Briefly puree the soup lightly with a hand blender, depending on the desired consistency.
  2. Season to taste with salt and pepper.
  3. Serve the hot soup with toasted farmer's bread and enjoy!

Nutrition

Nutrition Facts
White bean stew
Amount per Serving
Calories
365
% Daily Value*
Fat
 
3
g
5
%
Saturated Fat
 
0.5
g
3
%
Sodium
 
1008
mg
44
%
Potassium
 
1199
mg
34
%
Carbohydrates
 
67
g
22
%
Fiber
 
18
g
75
%
Sugar
 
5
g
6
%
Protein
 
18
g
36
%
Vitamin A
 
542
IU
11
%
Vitamin C
 
35
mg
42
%
Calcium
 
174
mg
17
%
Iron
 
5
mg
28
%
* Percent Daily Values are based on a 2000 calorie diet.