Summary

Ingredients

• g 1,000 beans, reen, fresh
• 600 g potato (s)
• 1 large onion (s), finely diced
• 1 large carrot (s), finely chopped
• 100 g celeriac, or a stick celery
• 3 cloves garlic, finely chopped
• 4 tablespoon olive oil
• 2 tablespoon tomato paste
• 500 ml tomato (s), passed
• 1 teaspoon salt
• 1 teaspoon pepper, black, freshly ground
• a few stems thyme, alternatively 1 teaspoon dried
• 2 tablespoon, leveled sugar
• 750 ml vegetable stock
• 4 tablespoon parmesan, finely grated

Print Recipe Pin Recipe

Instructions

1. Wash and clean the beans and cut into 2 - 4 pieces, depending on their size. Peel, wash and cut the potatoes into even cubes. Peel the carrot, cut a large slice from the celery and peel, dice both finely. Peel the onion and cut into fine cubes, peel and finely chop the garlic.
2. Heat the oil in a large cast iron saucepan, sauté the onion with the celery and carrots in it. Add the green beans and fry everything together for around 5 minutes, stirring occasionally. Add tomato paste and also briefly toast. Add the garlic, thyme, salt, pepper, tomato puree and sugar. Top up with the vegetable stock and simmer for around 25 minutes. Then add the potato cubes and simmer for another 30 minutes, stirring occasionally. Stir in the parmesan and season to taste again.
3. Tip: If you prefer to have some meat in the soup, you can add sausage dumplings, salsiccia or finely sliced chorizo 10 minutes before the end of the boil.