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
2
1
2 tablespoons
1 liter
125 milliliters
1 bunch
4
1 can
Tomatoes 425 ml or 1.5 cups)
freshly ground Pepper
150 grams
Italian soup noodles
2 tablespoons
chopped Parsley
30 grams
freshly grated Parmesan

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.