Bean Wild Garlic Soup

Ingredients

• 200 g dried white beans
• 2 Bay leaves
• 500 g soup vegetables (1 bundle)
• 50 g wild garlic (1 bundle)
• 250 g green asparagus
• 1 tbsp Olive Oil
• Salt
• 0.5 lemon
• Pepper

Instructions

1. 1.

   Cover the beans with plenty of water and let them soak for at least 12 hours.

2. 2.

   Drain the soaking water. Bring the beans to a boil in 750 ml water with bay leaves, skimming off the foam that rises to the surface with a ladle. Cook the beans covered over low heat for about 50 minutes.

3. 3.

   While the beans are cooking, wash, clean and peel the soup vegetables if necessary. Cut them into small cubes or pieces. Add the soup vegetables to the beans and continue cooking for 25 minutes.

4. 4.

   In the meantime wash the wild garlic, shake off excess water, clean it and cut it into strips.

5. 5.

   Wash the asparagus, peel the lower third and trim the woody ends. Slice diagonally into thin rounds.

6. 6.

   Heat oil in a non-stick pan, sauté the asparagus over medium heat for about 3 minutes and season with salt. Fold in half of the wild garlic strips.

7. 7.

   Add the remaining wild garlic to the bean soup and bring it to a boil. Puree the soup in the pot.

8. 8.

   Squeeze half a lemon. Season the soup with salt, pepper and a splash of lemon juice. Serve portions with the sautéed asparagus on top.