Fiery Bean Soup

Ingredients

• 500 g kidney beans (canned)
• 1 chili pepper
• 1 onion
• 200 g waxy potatoes
• 1 Carrot
• 2 Garlic cloves
• 1 red bell pepper
• 3 tbsp olive oil
• 200 g passata (canned)
• 600 ml Vegetable Broth
• Salt
• caraway seeds
• Tabasco

Instructions

1. 1.

   Wash and drain the beans. Wash, deseed, and finely chop the chili pepper. Peel and dice the onion, potatoes, carrot, and garlic. Wash, halve, deseed, and dice the bell pepper.

2. 2.

   Sauté the onion, garlic, chili, and carrot in hot oil for 2-3 minutes. Add the tomatoes, bell pepper, and potatoes, then pour in the broth. Season with salt and pepper, stirring occasionally, and let simmer gently for about 15 minutes.

3. 3.

   Add the beans and continue to simmer for another 5-10 minutes. If needed, add more broth. Finally season with salt, caraway seeds, and Tabasco, and serve with baguette if desired.