Bean minestrone with Kabanossi

Name: Bean minestrone with Kabanossi
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 500 g Cutting beans; 2 medium-sized carrots; 500 g Potatoes; 1 Onion; 1 Garlic clove; 100 g Kabanossi; 1 TABLESPOON Oil; 2 TEASPOONS Vegetable broth; 200 g frozen broad beans; 5 Stem(s) Marjoram; 7-10 Tbsp salt, pepper

AUTHOR
Eunice Scott

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

500 g Cutting beans
2 medium-sized carrots
500 g Potatoes
1 Onion
1 Garlic clove
100 g Kabanossi
1 TABLESPOON Oil
2 TEASPOONS Vegetable broth
200 g frozen broad beans
5 Stem(s) Marjoram
7-10 Tbsp salt, pepper

Directions

1
Clean the cutting beans, peel the carrots and potatoes. Wash everything. Cut the beans into pieces. Cut carrots in half lengthwise and cut into slices and potatoes into cubes. Peel and chop onion and garlic.
2
Cut Kabanossi into thin slices.
3
Heat the oil in a large pot. Fry the Kabanossi in it. Steam onion and garlic briefly. Add 1 l water, bring to the boil and stir in the stock. Add potatoes, broad beans, string beans and carrots.
4
Bring everything to the boil, cover and simmer for about 20 minutes.
5
Wash the marjoram, shake dry and chop. Stir both into the soup. Season to taste with salt and pepper.