Bean Vegetable Soup with Cream

Ingredients

• 400 g green beans (blanched)
• 1 potato
• 1 Carrot
• 1 small onion
• 0.5 stalk of leek
• 1 piece celery
• 800 ml vegetable broth
• 2 tbsp oil
• 1 tbsp bean seasoning
• Salt
• freshly ground pepper
• 2 tbsp chopped parsley
• 1 tsp chopped rosemary
• 100 ml heavy cream

Instructions

1. 1.

   Wash the beans and cut them into about 3 cm long pieces. Peel and dice the potato, onion, celery, and carrot. Wash, trim, quarter, and chop the leek into small pieces.

2. 2.

   Sauté all the vegetables gently in hot oil while stirring. Pour in the broth, add the bean seasoning, and let the soup simmer for 20-30 minutes. Once cooked, season with salt, pepper, herbs, and cream. Bring to a brief boil, then remove from heat and serve immediately.