| Prep Time | 5 |
| Cook Time | 40 minutes |
| Servings |
Ingredients
- 300 gram Beans (dried)
- 200 gram Cauliflower
- 1 piece Onion
- 2 liters Broth
- 1 liter Water
- 1 teaspoon Rosemary (dried)
- Salt (to taste)
- 3 tablespoons olive oil
- 1 piece Bay leaf
- 1 pinch Red hot pepper
- 2 cloves garlic
- 50 gram Bulgarian pepper
Ingredients
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Instructions
- White beans soaked in the evening in cold water. In 15 hours water poured out and washed beans running water. Beans poured in a saucepan pour the water so that the beans were completely in the water. Cooked it on low heat until soft about 70 minutes. Some beans set aside for trappings. Poured the broth and brought to boilings. (During lent broth better to use a vegetable.)
- Cauliflower disassembled into inflorescences and put it in the pot. Onion chopped finely and sautéed in olive oil.
- With a pot of soup added Bulgarian pepper for flavor. Put the browned onions, Bay leaves and ground red pepper. I cooked soup for 20 minutes.
- Soup grind hand blender to the state of puree.
- Finely grated garlic and put in a pot of mashed potatoes. Mashed mixed.
- Soup laid out on bowls.
- Put in each portion of cooked beans and sprinkled with dried rosemary. Fresh rosemary will be more fragrant, but I didn't have one at the moment.
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