White Bean Soup with Liverwurst Crostini
White bean soup with liverwurst crostini is a recipe featuring fresh ingredients from the cooking category. Try this and other recipes from Spoonsparrow!
Ingredients
- 240 g white beans
- 500 g tomatoes
- 2 carrots
- 1 large onion
- 1-2 garlic cloves
- 4 tbsp olive oil
- 2 tsp fresh marjoram leaves
- 800 ml instant vegetable broth
- 8 slices whole‑grain baguette
- 125 g liverwurst
- some grated zest and juice of 1 lime
- salt, freshly ground pepper
- marjoram (for garnish)
Instructions
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1.
Place beans in a sieve, rinse under cold water and drain well. Score tomatoes crosswise, blanch for 1 minute with boiling water, shock in ice water and peel. Quarter tomatoes and remove seeds. Peel carrots and dice small.
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2.
Peel onion and garlic and cube. Heat 2 tbsp olive oil in a pot. Sauté onion, garlic and marjoram. Add carrots and tomatoes and stir briefly. Pour in broth. Cover and simmer for 10 minutes.
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3.
Drizzle remaining olive oil over baguette slices and quickly toast them in a non‑stick pan. Spread liverwurst on top.
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4.
Add beans to the soup and simmer for another 6–8 minutes. Season with lime zest, juice, salt and pepper. Garnish with marjoram if desired and serve with crostini.
