Clear potato soup with cabanossi

Name: Clear potato soup with cabanossi
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 400 g green beans; 100 g Cabanossi; 1 small red pepper; 4-6 Stem(s) Thyme; 1 Garlic clove; 600 g new small potatoes; 1 TABLESPOON Olive oil; 1 l Vegetable broth; 50 g black olives without stone; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 3 TABLESPOONS Lemon juice

AUTHOR
Isreal Robertson

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

400 g green beans
100 g Cabanossi
1 small red pepper
4-6 Stem(s) Thyme
1 Garlic clove
600 g new small potatoes
1 TABLESPOON Olive oil
1 l Vegetable broth
50 g black olives without stone
7-10 Tbsp Salt
7-10 Tbsp Pepper
3 TABLESPOONS Lemon juice

Directions

1
Clean the beans and cut them into pieces. Cut Kabanossi into slices. Quarter peppers, clean, wash and cut into strips. Wash thyme, shake dry and remove the leaves. Peel garlic and cut into slices. Wash potatoes thoroughly and cut in half
2
Heat the oil in a pot. Lightly fry the cabanossi and potatoes for about 5 minutes. After about 3 minutes add beans, garlic and paprika. Deglaze with broth and simmer covered for about 30 minutes
3
Drain the olives and cut them into slices. Add the olives and thyme about 5 minutes before the end of the cooking time. Season stew with salt, pepper and lemon juice to taste