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serve 8


2 x tablespoon Butter Without Salt

1 x medium Onions Raw, chopped

1 x clove(s) Garlic Raw, finely chopped

1 x medium Carrots Raw, chopped

1 x tablespoon Italian seasoning

150 x gram(s) Tomato Paste

125 x ml White Wine, choose a dry one

1000 x ml Chicken Broth

1200 x gram(s) Beans – White Beans ,canned, 3 cans

3 x tablespoon Parmesan Grated

0.5 x teaspoon Salt

0.5 x teaspoon Pepper , Black

100 x gram(s) Cream, 35% Fat

500 x gram(s) Tap Water Drinking



  1. Melt butter in a pot over medium high heat. Cook garlic, onion and carrot for 5 minutes until carrot is soft and sweet.
  2. About 3 minutes in, add the Italian herbs and cook with the onion (makes the herb flavor “bloom”).
  3. Turn heat up to high, add tomato paste. Cook for 2 minutes to remove the “raw” flavor.
  4. Add white wine, cook for 3 minutes until the harsh “winey” smell is gone and mostly evaporates so you’re just left with tomato paste again.
  5. Add 1/2 cup of beans (to thicken soup), stock, parmesan, salt and pepper. Stir, low heat, cover and simmer 3 minutes, stirring every now and then.
  6. Use a stick blender to puree until smooth (or transfer to blender).
  7. Add remaining beans, simmer 3 minutes. Stir in spinach until wilted, then stir in cream if using. Add more salt and pepper if needed (note: canned beans are already salted).