Italian bean soup

Ingredients for Italian bean soup

Instructions for Italian bean soup

To prepare the Italian bean soup recipe, please follow these instructions:

Soak the beans in plenty of cold water for approx. 12 hours. Pour off the soapy water and cook the beans very tenderly for approx. 1 hour in ½ liters of water, added thyme, bay leaves and salt. Pour half of the beans together with a little of the cooking water in a food processor or rub them through a sieve. Clean the leeks and celery. Cut the pears into slices and celery in cubes. Season the vegetables in a pan in oil. Add broth, tomato paste, merian and a little salt and pepper. Boil the vegetables for approx. 15 minutes until they are tender. Get the pure and whole beans in the soup and warm them through. Season the soup with salt and pepper. They can serve a little parmesan cheese as well as coarse bread for the soup. The soup can be frozen. Shelf life at minus 18 degrees is approx. ½ years.