White Bean Soup with Sausage Crostini
- 240 grams white Beans
- 500 grams tomatoes
- 2 carrots
- 1 large onion
- 1-2 garlic
- 4 tablespoons olive oil
- 2 teaspoons fresh marjoram
- 800 milliliters Instant vegetable broth
- 8 slices Whole-grain baguette
- 125 grams Liver sausage
- zest and juice of 1 Limes
- salt and freshly ground pepper
- marjoram (for garnish)
Pour the beans into a sieve, rinse in cold water and drain well. Score the bottom of the tomatoes with an "x" and blanch for 1 minute in boiling water. Rinse with cold water and peel. Cut the tomatoes into quarters and remove the seeds. Peel the carrots and chop.
Peel the onion and garlic and dice. Heat 2 tablespoons of olive oil in a saucepan. Add the onion, garlic and marjoram and sauté. Add the carrots and tomatoes and cook briefly. Pour in the broth. Cover and cook for 10 minutes.
Drizzle the baguette slices with the remaining olive oil and briefly fry in a nonstick pan. Spread with liverwurst.
Add the beans to the soup and simmer for another 6-8 minutes. Season the soup with lime zest and juice, salt and pepper. Garnish the soup with marjoram and serve with the crostini.