Thick Bean Soup with Parmesan Recipe
Very hearty soup, despite the fact that the recipe is vegetarian, lean. Dry red wine gives it a special charm.
Servings
4
Cook Time
60minutes
Servings
4
Cook Time
60minutes
Ingredients
Instructions
  1. Prepare the products. I had a very large carrot, so 1 pc. White beans – 1 jar, red – 1 jar. In its own juice.
  2. Peel and chop the carrots and onions into bean-sized slices, wash and chop the celery, and chop the garlic.
  3. In a large saucepan, heat the oil, add the vegetables and cook, stirring, for 8 minutes.
  4. Add the beans along with the juice,
  5. pour in the wine and simmer over medium heat for 10 minutes.
  6. 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.
  7. Grate the cheese.
  8. Wash, dry and finely chop the greens.
  9. 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.
  10. Remove from the heat and immediately pour into plates.
  11. Bon Appetit!
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