Hearty Vegetable Soup

Ingredients

• 400 g starchy potatoes
• 2 stalks celery
• 1 onion
• 2 Garlic cloves
• 1 red bell pepper
• 1 red chili pepper
• 200 g kidney beans (canned)
• 3 tbsp olive oil
• 1 tbsp Tomato Paste
• 100 ml red wine
• 600 ml Vegetable Broth
• 250 g diced tomatoes (canned)
• 1 bay leaf
• Salt
• pepper (ground)
• 5 stems herbs (e.g., thyme and rosemary)
• 30 g Parmesan

Instructions

1. 1.

   Peel and dice the potatoes. Clean, wash, and slice the celery. Peel and finely dice the onion and garlic. Wash, halve, clean, and finely dice the bell pepper and chili. Drain the beans in a sieve.

2. 2.

   Sauté the prepared vegetables in hot oil in a pot over medium heat for about 1–2 minutes. Stir in tomato paste and deglaze with red wine. Add broth, tomatoes, drained beans, and bay leaf to the pot. Season with salt and pepper and simmer on low heat for about 45 minutes.

3. 3.

   If needed, add more broth. Finally remove the bay leaf again, wash the herbs, shake dry, finely chop, and stir in. Grate parmesan over the soup and serve seasoned with salt and pepper.