Vegetable soup with rutabaga and beans
4 servings
60 minutes
Vegetable soup with turnip and beans is a harmonious blend of traditional European flavors, where the tenderness of beans intertwines with the rich aroma of turnip and carrots. Turnip, valued for its sweet spiciness, adds depth to the soup, while beans enrich it with protein, making the dish nutritious and filling. Fresh thyme leaves add lightness and a refreshing herbal note. The history of such soups dates back to rural kitchens where vegetables and legumes formed the basis of the diet. This soup not only warms and satisfies but is also perfect for a cozy family lunch or a light dinner. Serve it with crusty bread or soft rolls to fully enjoy its rich texture.
1
Heat olive oil in a pot and sauté finely chopped garlic without letting it brown.
- Olive oil: 1 tablespoon
- Garlic: 2 cloves
2
Add peeled and chopped rutabaga, peeled and chopped carrot, and two-thirds of finely chopped thyme leaves. Then pour in the broth and milk. Bring to a boil, reduce the heat, and simmer for about 15 minutes until the vegetables are tender.
- Swede (rutabaga): 1 piece
- Carrot: 4 pieces
- Fresh thyme: 3 stems
- Vegetable broth: 850 ml
- Milk: 500 ml
3
Blend the soup until smooth. Return to the pot and add the beans. Season with salt and pepper and heat slightly. Pour into bowls and sprinkle with remaining thyme.
- Canned three-bean mix: 800 g
- Fresh thyme: 3 stems
