White Bean Soup

Ingredients

• 300 g white dried beans
• 1 bundle vegetable mirepoix
• 2 onions
• 1 bay leaf
• 2 red bell peppers
• 2 Garlic cloves
• 2 tbsp olive oil
• 3 tbsp tomato paste
• 125 ml Vegetable broth
• 5 sprigs parsley
• 150 g sour cream (10% fat)
• Salt
• 1 dash Tabasco

Instructions

1. 1.

   Soak beans with about 1 l water for 12 hours, preferably overnight.

2. 2.

   On the next day, clean and wash the mirepoix, then rebind it. Peel one onion, halve it lengthwise, add it along with the mirepoix and bay leaf to the beans, bring to a boil, cover, and simmer on low heat for about 50–60 minutes.

3. 3.

   Meanwhile, clean, wash, deseed, and dice the bell peppers. Dice the remaining onion and garlic. Heat oil in a pan, sauté onion and garlic until translucent, add pepper, stir in tomato paste with vegetable broth, cover, and steam for 5 minutes over medium heat.

4. 4.

   Remove onion halves, mirepoix, and bay leaf from the bean pot. Add the vegetables to the beans, pour in some water, and simmer for another 5 minutes on medium heat.

5. 5.

   Wash, dry shake, and chop parsley. Stir sour cream into the soup, season with salt and Tabasco, then serve the white bean soup topped with parsley.