First courses

Bean and zucchini soup

Is it cold outside and want to warm up with something tasty? Nothing warms you up like a delicious, freshly made fall vegetable and bean soup. The recipe is easy to prepare, but will definitely hit the hearts of all family members!


Making soup from beans and zucchini

Soak the beans for several hours, preferably overnight, then boil until tender (do not drain the liquid). Cut celery root and zucchini into small cubes.

Peel and finely chop the garlic. Finely chop the parsley. In a large deep saucepan, heat 1 tbsp. a spoonful of olive oil, lightly fry the celery root.

Add zucchini, garlic and boiled beans together with the water in which the beans were cooked. Salt and cook everything over low heat for about 10 minutes until the celery is ready.

Mash the finished soup slightly with a potato masher so that it becomes more homogeneous (but not to the state of puree, let there be solid pieces). Pour 3-4 tbsp. spoons of olive oil, pour a handful of parsley. It can be served with croutons or crackers from dark bread.

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