Summary

Ingredients

• 1 large beef leg slice (s)
• 1 tablespoon soup vegetables, salted in yourself
• 300 g beans, reen, cut into small pieces
• 1 can beans, (ellini beans)
• 1 large carrot (s), finely diced
• 1 large potato (s), finely diced
• 1 onion (s), finely diced
• 1 liter water
• 1 tablespoon vegetable oil
• Savory, fresh
• salt and pepper

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Instructions

1. In a large saucepan, sauté the onion with the soup vegetables in oil, add the leg slice and also let the color take, then deglaze with the water, add the plucked branches of the savory and let simmer for one and a half hours on the lowest heat.
2. Now add the carrot and the potato.
3. In the meantime, blanch the beans in plenty of salted water for about 5 minutes and rinse in ice-cold water.
4. When the meat has become nicely tender, take it out and remove the fat and bones, cut it into small pieces and return it to the soup, with the blanched beans and cannelini beans (rinse off in the sieve beforehand) to warm up. Serve.