On cold evenings, we love to indulge ourselves with hot and tasty dishes, such as Bean and Potato Soup. You can prepare it with frozen beans, as I did, or with canned or dried beans. In this case, you should soak them the night before and cook them the next morning until they become soft.

Difficulty: Easy
Cost: Cheap
Preparation time: 20 Minutes
Portions: 4 People
Cooking methods: Stovetop
Cuisine: Italian
Seasonality: Autumn, Winter

Ingredients

to taste olive oil
3.5 oz carrots
2.1 oz celery
3.5 oz onion
1 cup tomato puree
1.1 lbs beans (frozen)
0.9 lbs potatoes
2 cups water
1 bouillon cube (10g)
to taste fine salt

Steps

Put a bit of oil in a pot. Clean the celery, carrots, and onions and chop them rather finely in a mixer or with a knife. Sauté them for a few minutes.
Add the tomato puree and stir with a wooden spoon.
Pour in the broth, add a pinch of salt.
Place the cleaned, peeled, and cubed potatoes (not too small) into the pot.
Now add the still frozen beans. You can use dried ones, but you should soak them the night before.
Cover with the lid and cook for about 30 minutes. Of course, taste it first to be sure it’s cooked; if not, continue cooking for a few more minutes. If you like, you can finish the dish with a drizzle of oil, adjust the salt to taste, add freshly ground black pepper or a little spiciness if you prefer. You can serve the soup with croutons.