Bean soup with mettends

Name: Bean soup with mettends
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 4 Mettenden (approx. 100 g each); 300 g Carrots; 1 Stalk leek (leek); 2 Onions; 400 g Potatoes; 2 TABLESPOONS Olive oil; 100 ml dry white wine; 1 TABLESPOON Vegetable Broth Instant; 1 can(s) (850 ml) white beans; 1 can(s) (425 ml) Tomatoes; 4 Stem(s) Oregano; 7-10 Tbsp Salt; 7-10 Tbsp Pepper

AUTHOR
Kerry Mosley

DIFFICULTY
very easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 4

4 Mettenden (approx. 100 g each)
300 g Carrots
1 Stalk leek (leek)
2 Onions
400 g Potatoes
2 TABLESPOONS Olive oil
100 ml dry white wine
1 TABLESPOON Vegetable Broth Instant
1 can(s) (850 ml) white beans
1 can(s) (425 ml) Tomatoes
4 Stem(s) Oregano
7-10 Tbsp Salt
7-10 Tbsp Pepper

Directions

1
Cut the mettenden into slices. Peel and slice the carrots. Clean, wash and cut leek into rings. Peel and roughly chop the onions. Peel and wash potatoes and cut into cubes
2
Heat the oil. Fry the mead and onions for about 5 minutes. Add the rest of the vegetables, wine and 3/4 litres of water, bring to the boil and simmer for about 20 minutes. Season with broth. Pour beans into a sieve and rinse with cold water. Add tomatoes and beans to the soup. Chop the tomatoes, bring to the boil and simmer for another 10 minutes
3
Wash oregano, shake dry, pluck leaves from the stalks and chop. Season soup with salt, pepper and oregano and serve