Three bean soup with beetroot and Cabanossi

Ingredients for 4 servings:

• 400 g beans, green from the can, drained
• 200 g beans, white beans from the can, drained
• 150 g kidney beans from the can, drained
• 200 g beetroot, round from the jar
• 4 waxy potatoes
• 1 bunch of soup vegetables
• 1 large onion(s), white
• 50 g diced ham
• 2 Cabanossi
• 1 liter vegetable broth
• 1 tbsp olive oil
• 1 tsp savory
• 1 can of saffron
• 2 bay leaves
• 1 tsp paprika powder
• some salt and pepper

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 45 minutes

Drain the beans and let them drain well. Drain the beets and let them drain well. Peel the potatoes and cut them into large cubes. Wash, peel and cut the vegetables into large cubes and roughly chop the parsley. Peel the onion and cut them into large cubes. Slice the Cabanossi. Sauté the onions in a large pot in hot olive oil. Add the diced ham and slices of Cabanossi and fry briefly. Then deglaze with the stock and add the potatoes and vegetables. Bring everything to a boil and season with saffron, savory, bay leaves, paprika, pepper, and salt. Simmer for about 15 minutes, until the potatoes are almost tender. Add the beans and beets and simmer gently for another 5 minutes. Season again with pepper and salt and serve sprinkled with chopped parsley.