Vegetable broth

AUTHOR
Rachel Vazquez
DIFFICULTY
easy
RATING
3 4
COOK TIME
40 mins
TOTAL TIME
40 mins

Ingredients

Servings: 4
  • 500 g Carrots
  • 1 Garlic clove
  • 1 jar(s) (425 ml; separation weight: 255 g) white Italian beans
  • 2 stem(s) Basil, parsley and thyme
  • 1 Bay leaf
  • 1-2 TABLESPOONS Olive oil
  • 1/2 l Tomato juice
  • 1-2 TEASPOONS clear broth (instant)
  • 7-10 Tbsp Salt
  • 7-10 Tbsp Pepper

Directions

  1. 1

    Peel, wash and cut the carrots into small pieces. Peel garlic, press through a garlic press. Rinse and drain the beans. Wash herbs, dab dry and pluck leaves from the stalks.

  2. 2

    Possibly chop. Fry the garlic, carrots and bay leaf in hot oil for five minutes, turning. Deglaze with 1/4 litre water and tomato juice, bring to the boil. Add beans and herbs. Cook for another five minutes.

  3. 3

    Season to taste with granulated stock, possibly some salt and pepper.

Nutrition Facts

KCAL
150 kcal
CARBS
19 g
FATS
6 g
PROTEINS
6 g