Garden beans soup with mint

Name: garden beans soup with mint
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 1 great onion; 1 toe garlic; 2 medium flaky potatoes approx. 200 g; 1 slice hearty white bread; 4 tablespoons olive oil; 450 g broad beans freezer; 2 chicken stock tablets; salt and freshly ground pepper; 4 twigs fresh mint; 4 twigs parsley

A tasty recipe. The main course contains the following ingredients: poultry, onion, garlic, flowered potatoes (about 200 g), hearty white bread, olive oil, broad beans (frozen), chicken stock, salt and freshly ground pepper, mint and parsley.

Ingredients

Kitchen Stuff

food processor

Directions

Peel and chop onion and garlic.
Peel potatoes, wash and cut into cubes.
Cut bread crusts and cut bread into dice.
Heat 3 tablespoons of oil in a generous (soup) pan and gently fry onion and garlic for about 3 minutes.
Add potatoes and roast for 3 to 4 minutes.
Add broad beans, bouillon tablets and 1 1/4 liters of water and bring to the boil.
Soup the soup over low heat for about 25 minutes, until potatoes are soft.
Meanwhile, fry the rest of oil in frying pan and bake bread until golden brown and crunchy on all sides.
Soup soup over large bowl of sieves and vegetables using a food processor or a hand blender.
Return vegetable puree with stock in pan and gently heat gently with stirring.
Season with salt and pepper.
Finely chop mint leaves and parsley.
Spread the soup over four bowls and sprinkle herbs and cubes of bread over it.
Tasty with crusty bread..