Italia Primavera - Vegan, Gluten Free – a delicious recipe with tomatoes, asparagus, lima bean, mushrooms, onion, oil. Easy to follow and perfect for any occasion.
Serves 4
Vegetarian
Servings:persons
1
In the saucer with a cup of water, lemon grass and salt tobring the tomatoes to boil
2
Turn down the heat and let it simmer for 40 minutes. Add more water if need it, but not too much.
3
Saute onions and garlic
4
Saute mushrooms with black pepper (separately from the onions and garlic)
5
Cut the asparagus on smaller pieces and steam them (make sure you don't overcook them, they get softer in the soup)
6
When tomatoes are ready, add the lima beans to the soup 5 minutes before you add everything else
7
After that add the onions/garlic and mushrooms
8
On the end, add the apple cider vinegar, minced dry garlic and fresh basil leafs ( whole or chopped), stir thoroughly one more time
225
kcal
Calories
15
g
Fat
21
g
Carbs
7
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 14 ingredients. The key ingredients include: 5 cups tomatoes, 1/2 asparagus, 1 cup lima bean, 1 cup mushrooms, and more.
Yes, Italia Primavera - Vegan, Gluten Free falls under the Vegetarian category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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