Cannellini Bean Soup
Servings: 5
Ingredients
- 2 Cans Cannellini Beans - 400 grams per can.
- ½ Can Chickpeas
- 2 Tbsp Olive oil
- 1½ Tbsp Soy sauce
- 4½ cup Water
- 5 Chicken Viennas Sausages - Garnish
Spices
- 2 tsp Dried Basil
- 2 tsp Paprika powder
- 1 tsp Dried Rosemary
- 1 tsp Ground Black pepper
- 1/4 tsp Salt
- 1 Chicken stock cube
- 2 Bay leaves
- 1½ cup Fresh Parsley
Vegetables
- 3 Medium Carrots - Sliced
- 7 Garlic cloves – Roughly chopped
- 4 Shallots - Sliced
- 50 grams Kale – Chopped
Instructions
- Prepare the ingredients: Chop the garlic cloves, slice the shallots, and cut the peeled carrots. Drain the cannellini beans and chickpeas and rinse them in running water. Rinse the kale and roughly chop it. Remove the stem of the kale, as that part can be stringy and tough to chew.
- Lightly brown the aromatics: Prepare a pot and add olive oil, shallot, and garlic. Cook the aromatics for four minutes on medium-high heat while stirring occasionally. Thereafter, add the cannellini beans, chickpeas, carrots, bay leaves, chicken stock cubes, and water.
- Cook the Cannellini beans soup: Bring the soup to a boil and cook for twenty-five minutes on medium-low heat with the lid closed. In the meantime, cut the Vienna sausages like shown in the picture and lightly stir fry them using cooking oil until the colour turns light brown. If you want to add Vienna sausages to the soup, fry them and add them to the top of the soup. Garnish with fresh parsley and serve.