Fresh Vegetable Soup

Ingredients

• 300 g dried white beans
• 1 l vegetable broth
• 1 onion
• 1 Garlic clove
• 3 tomatoes
• 250 g Potatoes
• 1 stalk leek
• 1 stalk celery stalks
• 1 organic lemon zest (thinly sliced)
• 1 sprig fresh rosemary
• 2 tbsp olive oil
• Salt
• Pepper (freshly ground)
• 50 g parmesan cheese
• watercress (for garnish)

Instructions

1. 1.

   Cover beans in a bowl with water and let them soak overnight. Drain and pour the soaking water together with vegetable broth into the pot.

2. 2.

   Peel and finely chop onion and garlic. Blanch tomatoes, peel, core, and dice them. Peel and dice potatoes.

3. 3.

   Clean leek, wash it, and cut the white and light green parts into rings. Wash, clean, and slice celery into rounds.

4. 4.

   Heat oil in a large pot and sauté onion and garlic until translucent. Add beans with broth, lemon zest, and rosemary. Cover and simmer for about 1 hour until beans are tender, then add vegetables (except tomatoes) and cook for another 15 minutes; finally add tomato cubes and simmer for an additional 5 minutes. Remove rosemary and season soup with salt and pepper.

5. 5.

   Grate parmesan and sprinkle it over the soup. Serve garnished with watercress leaves.