Bean Soup

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Bean Soup
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Difficulty:
easy
Difficulty
Preparation:
2 h. 20 min.
Preparation
ready in 14 h. 20 min.
Ready in

Ingredients

for
4
Ingredients
250 grams dried Beans (thick white beans)
4 tablespoons olive oil
2 thyme
1 rosemary
2 tablespoons Tomato paste
1 liter Beef broth
125 milliliters Red wine
1 bunch Soup vegetables
4 Celery
1 can tomatoes 425 ml or 1.5 cups)
salt
freshly ground peppers
150 grams Italian soup noodles
2 tablespoons chopped parsley
30 grams freshly grated Parmesan
How healthy are the main ingredients?
tomatoolive oilTomato pasteParmesanparsleythyme

Preparation steps

1.

The night before, soak beans in plenty of cold water. Drain in a colander. Heat olive oil in a pan and cook beans. Add herbs and tomato puree and cook briefly. Deglaze with broth and wine, bring to a boil and cook over low heat for about 2 hours.

2.

Rinse, peel and chop soup vegetables, celery and tomatoes. Add to pot, season with salt and pepper and cook until done.

3.

Remove a third of the beans, puree and strain through a sieve. Add pureed beans and pasta to soup and boil for 4-5 minutes. Stir in parsley and Parmesan. Ladle into bowls and serve.