Spitskoep soup with turkey and beans

Name: spitskoep soup with turkey and beans
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 300 g fresh carrots; 1 onion; 1 toe garlic; 400 g cabbage; 250 g turkey fillet; 2 el traditional olive oil; 1 dried laurel leaves; 400 g black beans tin 400 g; 1 liter chicken broth in pot; 50 g Parmigiano Reggiano; 20 g fresh flat parsley

Clear filling soup with turkey, black beans, cabbage, carrots and Parmesan cheese.

Ingredients

Directions

Remove the roots and cut into slices. Chop the onion and finely chop the garlic.
Cut the pointed cabbage into strips.
Cut the turkey fillet into thin strips.
Heat the oil in a soup pan and fry the onion, garlic, bay and carrot for 5 minutes on low heat. Stir frequently.
Meanwhile, rinse the beans in a colander under cold running water.
Add the cabbage, beans, turkey and stock to the root mixture. Bring to a boil and let the turkey cook for 10 minutes on low heat.
Meanwhile, finely Parmesan cheese and cut the leaves of the parsley roughly.
Remove the bay leaf from the soup, add the parsley and heat for another 1 min.
Divide the soup over the plates and sprinkle with the cheese.