- 200 grams thick white Beans (jarred or canned)
- 200 grams Kidney beans (jarred or canned)
- 200 grams French bean
- 1 carrot
- 1 thin sprig Leeks
- 150 grams Salami (sliced)
- 200 milliliters Vegetable broth
- freshly ground peppers
- 2 tsps White vinegar
- 2 Tbsps olive oil
- parsley (for garnish)
Drain the white beans and kidney beans.
Rinse the green beans, trim the ends and cut diagonally into 1 cm (approximately 1/2 inch) wide pieces.
Rinse, trim and cut the white and light green parts of the leek into rings.
Dice the salami.
Blanch the green beans in boiling, heavily salted water for about 8 minutes. Drain, rinse with cold water and drain.
Saute the leek in hot olive oil, add the salami, cook for a few minutes, pour in the broth, then add the drained beans and simmer for a few minutes. Season with salt, pepper and vinegar.
Garnish with parsley and serve with a fresh baguette.