Brussels sprout soup

Ingredients for 4 servings:

• 2 tbsp olive oil
• 2 onions
• 2 garlic cloves
• 2 medium-sized potatoes
• 2 tomatoes
• 1 cup rice
• 500 g Brussels sprouts
• 1 can of beans (white giant beans, Gigantes, 480 g)
• 1 liter vegetable broth
• 2 tbsp parsley, chopped
• some salt and pepper
• some Parmesan, freshly grated

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

aromatic soup made from Brussels sprouts and white giant beans

Peel the onion and cut into half rings. Peel the potatoes, wash them, and cut them into small cubes. Trim and wash the Brussels sprouts, then halve or quarter them depending on their size. Blanch the tomatoes in hot water, remove the skin, and finely dice the tomatoes. Finely chop the garlic and parsley. Heat olive oil in a saucepan. Add the onions, potatoes, and garlic and fry until golden brown. Add the Brussels sprouts and rice and top up with the vegetable stock. Simmer for 20 minutes. Drain the beans, add them, and simmer for another 5 minutes. Add the chopped tomatoes and parsley to the soup and season with salt and pepper. Sprinkle the soup with freshly grated Parmesan cheese before serving.