South Tyrolean Bean Soup
by Editorial Staff
Summary
| Prep Time | 35 mins |
| Total Time | 35 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 500 g beans, reen
- 4 tomato (s)
- 2 onions)
- 500 g carrot (s)
- 400 g potato (s)
- 1 leek
- 1 zucchini
- 2 tablespoon savory
- 100 g bacon, lean
- salt
- pepper
- 1 ½ liter vegetable stock
- olive oil
Print Recipe
Pin Recipe Instructions
- Cut the bacon into small cubes. Wash the beans, separate the ends and cut in half. Cut the tomatoes into small cubes. Peel the potatoes and cut into small cubes. Cut the leek into fine rings. Peel and cut the onions and peel the carrots and cut them into slices.
- Halve the zucchini and cut into thin slices.
- Let the olive oil get hot in a large saucepan and leave out the bacon cubes in it. Then sauté the onions until translucent. Then add the leek and continue steaming. After 3-5 minutes add the beans and savory and cook for another 5 minutes. Then add the remaining vegetables and the potatoes, sauté briefly, season with salt and pepper and then pour in the vegetable stock.
- Let everything simmer for an hour.
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