This bean recipe is very tasty and nutritious. Rich in fiber and protein, its creamy consistency and its Mediterranean taste will certainly make you appreciate these legumes more. Consumed with excellent homemade bread, the soup becomes a complete and balanced meal.
Ingredients
- 500 gfresh borlotti beans (frozen ones are good too)
- 400 mltomato preserve
- 1big potato
- 1big white onion
- 2big carrots
- 4 leavessage
- 1celery stick
- 1 clovegarlic
- q.s.table salt
- q.s.extra virgin olive oil
Preparation
– chop the onion finely and put it into a large saucepan;
– add 2 pinches of table salt, 2 full spoons of extra virgin olive oil and mix well;
– chop the carrots, potato and celery in small cubes and put them onto the onion;
– top with the crushed garlic clove;
– put the saucepan on the stove on medium heat;
– as soon as the oil starts to saute lower the heat to minimum, cover the saucepan and let the vegetables simmer slowly;
– when the vegetables become soft (it will take around 15/20 minutes) remove the lid and add the beans;
– pour the tomato preserve and mix well;
– top it with the sage leaves and let it cook for about 25/30 minutes from when the tomato preserve starts to boil;
– when the sauce will start to thicken, adjust of salt and stir often till cooking is completed;
– serve topped with a sprinkle of extra virgin olive oil;