This is one of the favorite recipes of first courses, if you make it a little thicker, it does not even look like a soup, but a sauté. The recipe was adapted from “My Italy”.
- 200 g beans, soaked overnight
- bay leaf
- tomato, slightly knead
- 1 potato, peeled
- sea salt and freshly ground black pepper
- olive oil
- 4 slices smoked brisket, cut into slices
- 1 red onion, peeled and chopped
- 2 carrots, peeled and chopped
- 2 stalks celery, finely chopped
- 3 cloves garlic, peeled and chopped
- bunch of fresh basil
- 500-700 g canned tomatoes in their own juice
- zucchini or eggplant, diced
- quarter broccoli or cauliflower, chop
- 200 g chopped spinach
- 600 ml broth (meat, mushroom)
- 60 g dry pasta
Place the soaked beans in a pot of water, add the bay leaf, tomato and potatoes and cook until the beans are soft. When it is ready, the potatoes and tomato can be thrown away.
In a thick-bottomed saucepan in olive oil, sauté the brisket, onion, carrot, celery, garlic and basil stalks. Simmer the mixture over low heat for 10 minutes. Add canned tomatoes, zucchini or eggplant and simmer for another 5 minutes.
Add spinach to the soup, pour in the broth and pour the beans, broccoli. Add the pasta and cook until cooked. Salt and pepper. Serve sprinkled with basil leaves.
Place the soaked beans in a pot of water, add the bay leaf, tomato and potatoes and cook until the beans are soft. When it is ready, the potatoes and tomato can be thrown away.
In a thick-bottomed saucepan in olive oil, sauté the brisket, onion, carrot, celery, garlic and basil stalks. Simmer the mixture over low heat for 10 minutes. Add canned tomatoes, zucchini or eggplant and simmer for another 5 minutes.
Add spinach to the soup, pour in the broth and pour the beans, broccoli. Add the pasta and cook until cooked. Salt and pepper. Serve sprinkled with basil leaves.
