Vegetable broth
- 500 g Carrots
- 1 Garlic clove
- 1 jar (s) (425 ml; Abtr. Weight: 255 g) white Italian bean kernels
- 2 Stalk (s) Basil, parsley and thyme
- 1 bay leaf
- 1-2 EL Olive oil
- 1/2 l Tomato juice
- 1-2 TL clear broth (instant)
- Salt
- Pepper
40 minutes
easy
- 1.
- Peel and wash the carrots and cut into small pieces. Peel the garlic, press through a garlic press. Rinse and drain the beans. Wash the herbs, pat dry and pluck the leaves from the stems.
- 2.
- Possibly hack. Sauté the garlic, carrots and bay leaf in the hot oil for five minutes while turning. Deglaze with 1/4 liter of water and tomato juice, bring to the boil. Add the beans and herbs. Cook for another five minutes.
- 3.
- Season with granular broth, possibly a little salt and pepper.
1 person approx:
- 150 kcal
- 650 kJ
- 6 g protein
- 6 g fat
- 19 g carbohydrates
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