Summary
| Prep Time | 30 mins |
| Cook Time | 2 hrs |
| Total Time | 10 hrs 30 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
Ingredients- 500 g beans, white, dried
- 3 Cabanossi
- 4 clove (s) garlic
- 12 small potatoes
- 4 carrot (s)
- 3 onion (s)
- 2 bell pepper (s)
- 3 liters vegetable stock, at least
- 3 tablespoon paprika powder, noble sweet
- 6 tablespoon oil
Print Recipe
Pin Recipe Instructions
- Let the beans soak overnight.
- The next day, simmer the beans in the vegetable stock with 3 chopped garlic cloves for 60 minutes. Add the cabanossi sliced and the skinned onions whole.
- Peel the potatoes and carrots and add them in fairly large pieces to the soup with the cleaned and quartered peppers. Let simmer for 20-30 minutes.
- Heat a pan with the oil, toast 1 chopped garlic clove in the oil. When the garlic has the desired color (not too dark, otherwise it will be bitter), stir the paprika powder into the oil. Then add this thick sweat to the soup (after you have tried that both beans and vegetables are cooked) stir and season to taste.
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