Bean-vegetable Soup

Ingredients

• 250 g savoy cabbage
• 200 g carrots
• 250 g mostly firm potatoes
• 150 g celeriac
• 300 g canned Borlotti beans
• 1 onion
• 1 Garlic clove
• olive oil
• 1 l vegetable broth
• Salt
• ground pepper

Instructions

1. 1.

   Wash, clean, and peel the vegetables. Cut into small bite-sized pieces or strips. Rinse the beans under a sieve and drain well.

2. 2.

   Peel the onion and garlic, finely chop them, and sauté in a pot with 2 tbsp oil until translucent. Add the vegetables (except the beans), cook briefly, then pour in the broth. Simmer over medium heat for 20-25 minutes. Add the beans, season with salt and pepper, and simmer for another 5 minutes. Taste and serve in soup cups.