bean soup

Ingredients for 12 servings:

• 2 large cans of white beans, possibly with soup vegetables
• 2 gr. can/n beans, green (runner beans)
• 2 cans kidney beans
• 2 can/n tomatoes, peeled
• 2 cups of whipped cream (200 ml each)
• 3 large onions
• 2 Cabanossi (approx. 300 – 400 g)
• 40 g margarine or clarified butter or
• 4 tbsp rapeseed oil, possibly 5 tbsp
• lots of dried herbs of Provence
• 1 tbsp paprika powder, sweet
• 1 tbsp curry powder
• Salt and pepper, black from the mill
• possibly cayenne pepper
• some sugar or sweetener
• 2 cloves garlic, optional

Instructions

Working time approx. 30 minutes; Rest time approx. 12 hours; Total time approx. 12 hours 30 minutes

with Cabanossi, tomatoes, cream and herbs of Provence

Peel the onions, halve them, and dice them finely. Peel and finely dice the garlic (if desired). Sauté the onions and garlic in the margarine, clarified butter, or oil until translucent. In the meantime, open the two cans of peeled tomatoes, remove the green stems, chop the tomatoes, and then add them to the onions along with their juice. Drain the white beans. If using soup vegetables, add the beans and their stock. Drain the kidney beans, rinse them with water, and add them. Drain the green beans and add them. Pour in two cups of cream and bring the whole thing to a boil. In the meantime, slice the Cabanossi and stir in carefully (so as not to overcook the green beans). Season with salt, pepper, paprika, curry powder, Herbes de Provence, cayenne pepper, and a few pinches of sugar. Let it steep for 10 minutes, then season to taste – the sky’s the limit when it comes to seasoning (savory, turmeric, etc.). If the bean stew seems too thick, you can add broth. A couple of shots of red wine will also add a wonderful kick. Prepare the soup the day before serving, as it needs to steep.