Summary

Ingredients

• 1.2 kg white beans
• 1 bunch soup greens
• 600 g auberine (s)
• 600 g onion (s), red
• 600 g celeriac
• 4 red pepper (s)
• 600 g carrot (s)
• 600 ml oil
• salt and pepper
• 2 tablespoon paprika powder, hot pink
• 1 tablespoon fondor
• 500 ml tomato (s), passed

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Instructions

1. Soak the beans overnight and cook them together with the soup greens. Remove the soup greens, first salt the beans, then drain and puree them finely. Bake aubergines and peppers until the skin turns black, then peel and drain. Coarsely grate the carrots and celery.
2. Finely chop the onions, add them to the heated oil and fry them until light yellow. Add grated carrots and celery and fry for about 10 minutes. Chop the aubergines and peppers, add to the saucepan and stew everything for another 10 minutes. Now add the pureed beans and the tomatoes and cook for another 10 minutes, then season with salt, pepper, rose paprika and fondor. Simmer and thicken for another hour over medium heat. Stir occasionally, then season again to taste.
3. Tastes great.