White Bean and Carrot Soup

Ingredients

• 250 g dried white beans
• 1 large potato
• 1 bulb fennel
• 1 EL olive oil
• 2 TL chopped sage leaves
• 1 TL chopped rosemary needles
• 1 onion
• 2 large carrots
• 1 EL grated parmesan
• Salt
• Pepper (freshly ground)
• sage leaf (for garnish)

Instructions

1. 1.

   Soak beans overnight covered with water. Drain beans and bring to a boil in 1.2 l cold water, simmer for about 1 hour. Peel and dice the potato. Wash, trim, halve fennel lengthwise, remove core and dice. Peel and finely chop the onion. Peel and cube the carrots.

2. 2.

   Sauté onions in hot olive oil until translucent, add potatoes, fennel, and carrots, cook briefly, then add beans and simmer for 20 minutes. Add sage, season with salt and pepper, stir in parmesan. Serve garnished with sage leaves.