Bean Soup with Zucchini
Soups • European
Description
Bean Soup with Zucchini
Ingredients
- Courgette 5 oz
- White Beans 10 oz
- Celery salt 0 oz
- Parsley 0 oz
- Garlic 1 clove
- Oregano 0 oz
- Ocean salt 0 oz
- Olive Oil 0 fl oz
Step-by-Step Guide
Step 1
Boil the beans in 500 ml of boiling water for 2 minutes.
Step 2
Peel the celery root, and cut the celery and zucchini into small cubes.
Step 3
Crush, peel, and finely chop the garlic; finely chop the parsley.
Step 4
In a large heavy pot, heat 3 tablespoons of olive oil and lightly sauté the celery root over medium heat for 2 minutes.
Step 5
Add the zucchini and beans without water, add oregano, and sauté for 2 minutes; add the water in which the beans were cooked, season with salt and pepper, and simmer for 8 minutes until the celery is tender.
Step 6
Add the garlic; lightly mash the finished soup with a potato masher to make it more homogeneous (but not to puree, leave some solid pieces).
Step 7
Pour in 10 ml of olive oil, sprinkle with parsley, and serve.
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