White Bean Soup with Cornbread

Ingredients

• 200 g white beans (soaked overnight)
• 4 leaves kale
• 1 Carrot
• 1 small parsley root
• 1 large onion
• 6 tomatoes (ripe)
• 1 l vegetable broth
• 1 EL white wine vinegar
• Salt
• Pepper
• cornbread (for serving)

Instructions

1. 1.

   Cook the beans in plenty of water until tender, about 45 minutes.

2. 2.

   Peel and slice the carrot into rounds. Peel the onion, cut it into 4-6 wedges and remove the root end so the layers separate. Blanch the tomatoes and kale in boiling salted water; peel the tomatoes, halve them, core them, and cut into 3-4 strips.

3. 3.

   Heat the broth with the vegetables (except the tomatoes) in a pot until boiling, then simmer on low heat for about 5–8 minutes. Add the tomatoes and beans to the soup and warm through, seasoning with vinegar, salt, and pepper.

4. 4.

   For garnish, peel the parsley root and slice into fine strips; arrange them over the soup before serving.