Summary

Ingredients

• 200 g beans, white, canned or soaked the niht before
• 250 g beans (French beans)
• 2 medium bell pepper (s), red
• 2 zucchini
• 4 medium potato (s)
• 1 medium onion (s), chopped
• 1 can kidney beans
• 1 stalk basil, the leaves it
• 1 packet tomato (s), happened
• 4 clove (s) garlic
• 1 teaspoon tomato paste
• 8 tablespoon olive oil
• 4 slices toast
• 200 g cheese (Gruyère), rated
• salt and pepper
• 2 tablespoon vegetable stock, possibly more
• 1 ½ liters water

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Instructions

1. Cut the vegetables into small pieces for the soup. Boil the vegetables and beans with 1.5 liters of water until everything is cooked through. Season with vegetable stock, salt and pepper.
2. For the croutons, dice the toast and fry it in the pan with a crushed clove of garlic in olive oil.
3. For the garlic paste (pisto), peel off the remaining garlic cloves and press through the garlic press. Mix with the olive oil and season with salt and pepper. Mix the garlic-oil mixture with the strained tomatoes and the tomato paste.
4. Pour the soup into plates with 2 - 3 tablespoons of garlic paste and sprinkle with the croutons and cheese. Garnish with the basil leaves.