Brown bean soup

Name: Brown bean soup
Cook time: 15 min
Total time: 15 min
Yield: 2
Ingredients: 2 el traditional olive oil; 300 g stew vegetables; el dried Italian herbs; 370 ml brown beans in pot; 345 g tomato sauce bottle of 690 g; 1 vegetable stock; 5 dl boiling water; 50 g cream cheese garlic and fine herbs; 2 slice Brabants rye bread

Soup of brown beans with tomato sauce and vegetables.

Ingredients

2 el traditional olive oil
300 g stew vegetables
El dried Italian herbs
370 ml brown beans in pot
345 g tomato sauce bottle of 690 g

1 vegetable stock
5 dl boiling water
50 g cream cheese garlic and fine herbs
2 slice Brabants rye bread

Kitchen Stuff

1 food processor

Directions

Heat the oil in a soup pan and gently fry the stew vegetables and herbs for 5 minutes. Scoop occasionally.
Puree half of the beans with the liquid and the tomato sauce in the food processor.
Stir the tomato-bean puree and the rest of the beans through the vegetables.
Crumble the bouillon tablet above and add the boiling water. Bring the soup to the boil and simmer for approx. 5 minutes.
Spoon the bean soup into large bowls. Halve the slices of rye bread diagonally, spread with cream cheese and serve.