Summer vegetable soup with beans
4 servings
60 minutes
Summer vegetable soup with beans is a light, nutritious, and aromatic dish perfect for the warm season. Its roots trace back to traditional Russian cuisine, where simple yet flavorful combinations are valued. This soup combines the sweet taste of onions, the freshness of celery, and the richness of canned tomatoes. White beans add tenderness and make the dish heartier. Thanks to butter and spices, the soup gains a deep, warming aroma. Its ease of preparation makes it an excellent option for everyday meals. It pairs wonderfully with crispy bread and fresh herbs, and its rich flavor unfolds even better after a short infusion. This soup is an ideal solution for a summer lunch when you want something light yet nourishing.
1
We clean, finely chop the onion and start frying it in a saucepan with clarified butter.
- Onion: 2 pieces
- Clarified butter (ghee): to taste
2
Cut off the ends of the celery stalks, slice each stalk lengthwise into three parts, chop finely, and add to the pan with the onion. Sauté for 3-5 minutes over medium heat.
- Celery stalk: 4 pieces
3
We salt and pepper the sauté and add one 400-gram can of chopped Italian tomatoes in their own juice to the saucepan.
- Salt: to taste
- Mixed peppercorns (four peppers): to taste
- Canned diced tomatoes: 400 g
4
Open the can of white beans, drain the liquid, and pour it into a saucepan.
- Canned white beans: 1 jar
5
Dissolve a bouillon cube in two hundred fifty grams of boiling water and pour it into a saucepan.
- Canned diced tomatoes: 400 g
6
Cover loosely and simmer heartily for about 35-40 minutes, until hunger strikes.
