Summary

Ingredients

• 3 tablespoon oil
• 2 onions)
• 1 clove garlic
• 1 can beans, white
• 500 g potatoes, waxy
• 2 liters meat broth or vegetable broth
• 70 g paprika pulp or tomato paste
• 250 g ribbon noodles, thick
• 1 cup crème fraîche
• 1 teaspoon, heaped sugar
• 2 bay leaves
• 1 tablespoon, heaped paprika powder
• salt and pepper
• Chili powder
• 0.5 ½ bunch parsley, chopped

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Instructions

1. Chop the onions and garlic into small pieces. In a large saucepan, sauté the onions and garlic in oil or butter.
2. Meanwhile, peel and dice the potatoes. Smaller cubes cook faster. Drain the beans.
3. Then add the paprika or tomato paste and sugar to the onions and continue to sweat. Add the bay leaves to the onions and pour the broth over them. Boil. Add the potatoes and simmer on a medium flame until the potatoes are about 75% cooked. Then add the drained white beans.
4. Tip: I prefer to cook the pasta in a separate saucepan and then add it to the soup plate. If you cook them in the soup, add them to the saucepan with the beans. The pasta absorbs a lot of liquid when cooked. There isn`t much left of the soup, then it`s more of a stew. That`s why I cook the pasta separately and put it on the plate.
5. Season to taste with salt, pepper, paprika and chilli.
6. When serving, add a large dollop of crème fraîche to the soup and sprinkle with parsley.
7. The amount of ingredients is just a rough guide. You can handle that relatively arbitrarily, depending on your preference and how much deposit you want.