Winter Bean Pot
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 15 mins |
| Total Time | 35 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 250 g soup reens
- 2 tablespoon olive oil
- 1 clove garlic
- 500 ml vegetable stock, clear (instant)
- 200 g meat
- 100 g beans, white
- 100 g beans, red
- 2 tablespoon parsley, chopped smooth
- 1 tablespoon lemon peel, grated (untreated)
- 2 tablespoon olive oil
Print Recipe
Pin Recipe Instructions
- First, clean the soup greens, dice and sauté in a little olive oil. Then squeeze in the clove of garlic, pour 500 ml of vegetable stock over everything and let simmer for about 6 - 8 minutes.
- Now form 12-16 small dumplings out of the meat and let them steep in boiling water for 5 minutes. Add the drained balls with the beans to the stew and let them steep for 5 minutes over a mild heat.
- Finally, add the parsley, lemon zest and 2 tablespoons of olive oil and sprinkle over the stew just before serving.
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