| Cook Time | 60 minutes |
| Servings |
Ingredients
- 2 jars Beans canned 400 g in its own juice, red and white
- 2 pieces Celery root
- 2 pieces Carrots
- 1 piece Onion
- 2 cloves Garlic
- 300 ml Red wine dry
- 1 twig Basil
- 2 twigs Thyme
- 1 bunch Parsley
- 100 gram Parmesan cheese for the lean version, exclude cheese
- 3 tablespoons Olive oil
Ingredients
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Instructions
- Prepare the products. I had a very large carrot, so 1 pc. White beans - 1 jar, red - 1 jar. In its own juice.
- Peel and chop the carrots and onions into bean-sized slices, wash and chop the celery, and chop the garlic.
- In a large saucepan, heat the oil, add the vegetables and cook, stirring, for 8 minutes.
- Add the beans along with the juice,
- pour in the wine and simmer over medium heat for 10 minutes.
- Add tomatoes, mashed with a fork, and pour in 400 ml of water. Bring to a boil, season with salt and pepper and cook for 20 minutes. The lean version is ready.
- Grate the cheese.
- Wash, dry and finely chop the greens.
- Add the parmesan and herbs to the soup and stir. If you want to cook a lean version, exclude cheese. Even without it, the soup turns out to be very satisfying and delicious.
- Remove from the heat and immediately pour into plates.
- Bon Appetit!
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