Italian Bean Soup
(0 votes)
(0 votes)
Health Score:
84 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 14 h. 20 min.
Ready in
Ingredients
for
4
- Ingredients
- 2 cups dried White bean
- 4 onions (two finely diced, two cut into rings)
- 2 garlic cloves (finely diced)
- 1 tsp fresh rosemary (chopped)
- 3 ½ ozs Bacon (cut into strips)
- 6 Tbsps olive oil
- 1 Cavolo Nero (cabbage)
- 1 ⅔ cups vegetable stock
- 1 ⅛ cups canned Tomatoes
- 11 ozs stale white bread (sliced)
- grated Parmesan
- Basil (to garnish)
Preparation
Kitchen utensils
1 Cutting board, 1 Teaspoon, 1 Large knife, 1 Small knife, 1 Paper towel, 1 Sieve, 1 große Non-stick pan (Ø 28 cm), 1 Slotted spatula, 1 Plate, 1 eventuell Kitchen twine, 2 Storage containers oder Alufolie, 1 evtl. Kitchen shears
Preparation steps
1.
Soften the beans overnight.
2.
Simmer the beans in the same water until cooked.
3.
Fry the diced onions, garlic, rosemary and bacon in an oven-proof dish in 3 tbsp olive oil. Add the cabbage and season with salt and ground black pepper.
4.
Puree three quarters of the beans in the water and set the rest aside. Add the pureed beans to the vegetables and quench with approx. 400 ml vegetable stock. Add the tomatoes and cook on a low heat for around 45 minutes.
5.
Heat the oven to 220°C (200°C in a fan oven), 425°F, gas 7.
6.
5 minutes before the end of the cooking time, add the whole beans and the bread. Season with salt and ground black pepper. Add the onion rings and sprinkle over the soup along with the Parmesan and drizzle with oil. Bake for approx. 10 minutes until golden brown. Serve garnished with basil.
