Bean soup to get back in shape, a super nutritious dish with only 360 calories!

When we talk about bean soup we can’t help but think of bean soup , which, based on the legumes that you decide to use, gives different flavors and textures. Originally this dish was ideal for recycling hard bread, because this was softened (and above all flavored) by dipping it under the soup. So, if you decide to bring it to the table together with croutons, perhaps placed at the bottom of the plate or simply as an accompaniment, you certainly won’t make a mistake!

The recipe for beans, a tasty, nutritious and light first course

Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Servings: 3
Calories: 360 calories

Ingredients

• 200 gr of mixed beans (you can choose according to your taste among those with the eye, the borlotti, the blacks, the azuki, the blacks and the cannellini beans)
• 1.5 liter of vegetable broth
• 2 cloves of garlic
• 2 sage leaves
• 2 tablespoons of extra virgin olive oil
• 1 sprig of rosemary
• 1 shallot
• Salt and Pepper To Taste

Preparation

1. To start, you must first soak the beans 8-12 hours beforehand.
2. Once this is done (that is, to be more precise after this period of time) take the shallot, peel it and then chop it very finely.
3. Then wash the rosemary, then after choosing the most beautiful leaves, take the crescent and, together with the sage (which must have been washed) start chopping.
4. At this point, pour the shallots, garlic (also peeled and minced) and a spoonful of oil into a soup pot, then keeping the flame on medium high , let everything brown.
5. Then add the rosemary, sage and beans that you have taken care to drain properly, stir everything for about 2 minutes keeping the flame lively then pour in the broth.
6. Now you have to boil your bean, then put the flame on medium, cover the pot and boil for 1 hour and 20 minutes.
7. Finally, when it is ready, add salt, add a drizzle of raw oil, ground pepper and serve.