Summary

Ingredients

• 1 gr. Can (s) beans, white with liquid, 800 g
• 300 g Cabanossi, quartered and sliced
• 200 g bacon cubes
• 200 g onion (s), finely diced
• 2 clove (s) garlic, finely chopped
• 400 g bell pepper (s), red, yellow, reen, cut into pieces approx. 1 x 1 cm
• 150 g leek, finely diced
• 150 g carrot (s), finely diced
• 150 g celery, finely diced
• 1 liter beef broth
• 400 g tomatoes, peeled and chunky
• salt and pepper
• 1 tablespoon marjoram, rubbed
• 1 tablespoon paprika powder, noble sweet
• 2 tablespoon tomato paste
• some parsley, chopped
• some savory
• some oil for frying

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Instructions

1. Heat some oil in a large saucepan and fry the diced bacon. Add the onions and garlic and fry briefly. Pepper the contents of the pot and let the diced paprika pieces sweat with it. Add the leek, carrots and celery, mix well and braise for a minute. Add marjoram, paprika powder and tomato paste and mix well with a wooden spoon. Pour the beef broth over the contents of the pot, turn the stove to light level and let the soup simmer gently in the closed pot for 10 minutes.
2. Add the peeled and chunky tomatoes. Mix in the beans with the liquid and let the contents of the pot simmer gently for another 5 minutes. Overcooking will cause the beans to burst, and that won`t look good on the plate.
3. Turn off the stove. Add the cabanossi slices, the chopped parsley and two strong pinches of savory, stir well and let steep for 5 minutes.
4. Season the bean soup with salt and pepper.