Bean, carrot and turmeric soup
A delicious and warming winter recipe.
A tasty and healthy bean and vegetable soup with turmeric.
Recipe designed by Chef Claudio Fissolo of Felsinea Ristorazione for the Barilla canteen in Novara.
Serves four
- Carrots – 200 g
- Dried beans – 160 g
- Potatoes – 200 g
- Extra virgin olive oil – 2 tbsp (20 g)
- Onion – 20 g
- Vegetable broth – 440 ml
- Turmeric – 1 tbsp
Nutritional information
Per serving: 248 Kcal
Environmental Impact
Per serving:
59 grams CO2 equivalence - carbon footprint
132 litres - water footprint
This recipe’s environmental sustainability level is: Very high.
To eat sustainably at each meal, our advice is to keep within 1000 grams of CO2 equivalence (carbon footprint) and 1000 litres of virtual water (water footprint). Remember that animal protein (meat, cheese, fish and eggs) have a greater impact than grains, beans, pulses and vegetables. Vegetable sides generally have a low environmental impact, equivalent to around 100 grams of CO2, including dressing.
Method
Soak the dried beans in cold water overnight.
Add the beans to a pot and cover with water. Bring to a boil and reduce to simmer.
Dice the onion and fry in a pan with the olive oil until golden.
Wash and peel the carrots and potatoes and cut them into bite-sized cubes.
Add the potatoes and carrots to the pan with the onions.
Once the beans are cooked, add them to the potatoes and carrots.
Add the vegetable broth (or water), covering the vegetables.
Cook on a medium heat with the lid on for around 15-20 minutes.
Add a pinch of turmeric and serve hot.
The Chef’s Advice
Bean soup can also be served with small pasta, such as Ditalini. Minor recipe variations are also possible, such as adding tomatoes or herbs like rosemary and bay leaf.
Nutritional Advice
Nutritionally speaking, beans are an excellent alternative to animal proteins: 100 grams of beans provide around 23 grams of protein.
Environmental Advice
Choose seasonal ingredients, local or traditional varieties.
Fruits and veggies have a low environmental footprint, especially when grown in season. Eating fresh, seasonal produce means that what we’re eating will have been grown in a way that works with the weather and doesn’t require lots of energy to grow or store, and is lovely and fresh.
