waiting time (plus soaking time cannelini beans) 30 minutesmins
Ingredients
120gdried cannelini beansalternatively: the double weight of canned cannelini beans
2tbspolive oil
1leekcut into rings
3clovesgarlicpeeled and chopped
2medium-sized potatoespeeled and diced
1medium-sized zucchinifinely diced
1small vegetable fennelfinely diced
3medium-sized carrotssliced
300gtomatoesdiced
150mlwhite wineoptional
1.5litershot water
2tspsalt plus more according to your taste
1.5tspdried oregano
1/3tspPimenton de la Verasmoked paprika powder
1tbsptomato paste
1tbspmaple syrupoptional
freshly ground black pepper
some Tabascooptional
4tbspfinely chopped parsleyalternatively: basil
Instructions
If dried cannelini beans are used, either soak them overnight and then cook them in 700 ml water and a little salt for about 30 minutes OR cook the dried beans for about 1 hour without soaking. Alternatively, canned beans can be taken. Put this in a sieve, wash it off and add it to the soup at the end.
Heat the olive oil in a large saucepan and sauté the leek and garlic for about 3 minutes while stirring. Then add the vegetables and fry lightly while stirring. Deglaze with white wine. Add hot water, salt, oregano, allspice, tomato paste and maple syrup and simmer over medium heat with the lid closed for about 20 minutes.
Add the pre-cooked beans (or canned beans).
Season to taste with salt, pepper and a little Tabasco. Add half of chopped parsley to the soup. Put the soup in bowls, sprinkle with more parsley and serve immediately. If you like, you can serve it with grated Parmesan.
Wellcuisine-Tipp
To make the soup even more substantial, pre-cooked noodles can be added at the end.