Winterminestrone with brown beans

Name: winterminestrone with brown beans
Cook time: 35 min
Total time: 35 min
Yield: 4
Cuisine: Italian
Ingredients: 400 g sweet potato; 300 g baking flour; 2 stem celery; 1 onion; 2 el sunflower oil; 295 g grilled red peppers in a pot; 800 g kidney beans; 700 ml tap water; 1 vegetable stock; 4 medium sized egg

Meal soup of potato, kidney beans and vegetables

Ingredients

Kitchen Stuff

1 blender

Directions

Peel the sweet potato and cut into cubes of ½ x ½ cm (brunoise). Divide the cauliflower into small florets. Cut the celery into thin loops.
Chop the onion.
Heat the oil in a soup pan and fry the celery and onion for 1 min. Add the potato and cauliflower and cook for 4 minutes.
In the meantime, use the hand blender to puree the grilled pepper with the moisture and the garlic from the pot into a sauce.
Rinse the brown beans with cold water in a colander. Add the pepper sauce, water, bouillon tablet and brown beans to the vegetable mixture.
Bring to the boil while stirring and cook over medium heat with the lid on the pan for 10 minutes.
Season the soup with pepper and salt. Meanwhile, boil the eggs hard in 8 minutes. Let scare, peel and cut into quarters.
Divide the soup over bowls or deep plates and spread the eggs over it.