Bean Stew with Cabanossi
by Editorial Staff
Summary
| Prep Time | 40 mins |
| Total Time | 40 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 400 g potato (s)
- 2 cloves garlic
- 2 onions)
- 2 tablespoon olive oil
- 2 cans tomato (s), peeled (850 ml each)
- 1 leek
- 1 can beans, white, Italian (425 ml each)
- 250 g Cabanossi
- 0.5 teaspoon ½ marjoram, dried
- salt and pepper
Print Recipe
Pin Recipe Instructions
- Peel, wash and dice the potatoes. Finely dice onions and garlic and fry in oil with the potatoes. Add coarsely chopped tomatoes and cook for about 10 minutes.
- In the meantime, cut the leek into rings and slice the kabanossi. Drain the beans. Put everything together in the stew, season with salt, pepper and marjoram and cook for another 10 minutes.
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