Pepper soup with green beans

Ingredients for 2 servings:

• 1 large yellow bell pepper(s) (approx. 250 g)
• 2 pointed peppers, red (approx. 180 g)
• 180 ml water
• 100 g onion(s)
• 1 clove(s) garlic
• 1 tbsp extra virgin olive oil
• 1 tbsp wheat flour type 405
• 250 g beans, green, cooked
• 15 pistachios, roasted, salted
• n. B. Salt and pepper, freshly ground

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 35 minutes

prepared differently

Wash and halve the bell peppers. Remove the stems, light-colored inner walls, and seeds. Cut the yellow bell pepper into approximately 3 cm pieces. Cut the red bell peppers into approximately 1-1.5 cm pieces. Set aside by color. Place the yellow bell pepper pieces in a blender with 180 ml of water and puree finely. Peel and finely dice the onions and garlic. Gently heat the olive oil in a saucepan and sauté the onions and garlic for approximately 2-3 minutes. Sprinkle the flour over the peppers and sauté for another 2-3 minutes, then deglaze with the pureed bell pepper mixture. Add 1/4 teaspoon of salt, bring to a boil while stirring, and simmer over low heat for 10 minutes. Now add the cooked green beans and the red bell pepper pieces to the pan, stir in, and let stand on the stove for another minute. Season to taste and add salt and pepper if desired. Serve on plates or in bowls and garnish with salted, roasted pistachios. Note: I personally like the crunch of fresh, almost raw bell peppers in these dishes. If you don’t like that, add the red bell pepper pieces after 5 minutes, followed by the green beans after another 5 minutes.