10 min        1h05       | PORTION: 6


    

1 tbsp. olive oil
1 large yellow onion
2 carrots, diced
3 garlic cloves, finely chopped
2 cans of whole Italian tomato (796 ml)
2 cans of white beans (396 ml)
2 cups of vegetable broth
3 leaves of basil, finely chopped
1 generous pinch of dried rosemary
1 tbsp. maple syrup
Salt and pepper

2 slices of bread, diced
2 tbsp. olive oil
1/2 tsp. dried oregano
3 tbsp. grated Parmesan cheese
Salt and pepper

  1. In a large saucepan over medium heat, add the olive oil and soften the onion for about 10 minutes.
  2. Add the carrots and the garlic and soften lightly.
  3. Add the rest of the ingredients « FOR THE SOUP » to the saucepan. Bring to a boil and let simmer for 45 minutes, or until the carrots are soft.
  4. In the meantime, preheat the oven at 425F.
  5. In a large bowl, mix all the ingredients « FOR THE CROUTONS ». On an oven pan with parchment paper, lay the croutons and cook for 10 minutes.
  6. In a food processor, add the soup and mix until you obtain a very creamy soup. Rectify seasoning.
  7. Serve warm topped with a couple croutons.
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