Italian Bean Soup
by Editorial Staff
Servings: 4
Cook: 20 mins
Ingredients
- for 1.2 l of vegetable broth:
- 1 onion
- 1 small (200 g) zucchini
- 2 tomatoes
- 1 teaspoon thyme
- 3 tablespoon olive oil
- for a spicy bag: 3 cloves, 3 pimento sweet peas, a small bay leaf
- 200 gr. red beans (canned)
- 200 gr. white beans (canned)
- 200 gr. green young beans (canned)
- 200 gr. green beans (I have ice cream, already peeled and cut)
- salt, ground pepper, sugar
- for serving: pesto
Directions
- Onions, peel and chop finely. Dip the tomatoes in boiling water for a couple of minutes, remove the skin and cut into thin slices. Cut the zucchini into strips. Simmer onions, zucchini and tomatoes in a frying pan, seasoning vegetables with dried thyme.
- Put the spices (cloves, pimento and bay leaves) in gauze.
- In a saucepan, bring vegetable broth to a boil, dip a spicy bag into it, and then stew vegetables. Cook for a few minutes.
- We take all varieties of beans out of jars, rinse them under running water and send them to soup. Put frozen green beans in the soup. Salt and pepper to taste, add a little sugar if necessary. Bring to a boil, reduce heat and cook for 5-7 minutes, until the beans are cooked to the desired finish. Remove the spice gauze from the soup.
- Pour the finished soup into plates, put a little pesto in a plate. You can serve croutons or savory puff pastry.
Enjoy your meal!
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