Colorful bean soup with bratwurst

Name: Colorful bean soup with bratwurst
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 1 Onion; 1 Garlic clove; 150 g green beans; 1 can(s) (425 ml) Kidney beans; 1 can(s) (425 ml) broad white beans; 1 red pepper; 4 TABLESPOONS Olive oil; 400 g coarse uncooked sausage; 200 ml White wine; 500 ml Vegetable broth; 100 g frozen peas; 1/2 bunch flat leaf parsley; 7-10 Tbsp Salt; 7-10 Tbsp Pepper

AUTHOR
Lenora Decker

DIFFICULTY
very easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

1 Onion
1 Garlic clove
150 g green beans
1 can(s) (425 ml) Kidney beans
1 can(s) (425 ml) broad white beans
1 red pepper
4 TABLESPOONS Olive oil
400 g coarse uncooked sausage
200 ml White wine
500 ml Vegetable broth
100 g frozen peas
1/2 bunch flat leaf parsley
7-10 Tbsp Salt
7-10 Tbsp Pepper

Directions

1
Peel and finely chop the onion. Peel garlic and chop finely. Clean, wash and cut green beans into pieces of about 2 cm length. Drain kidney and white beans and rinse with cold water. Halve, clean, wash and cut the peppers into small cubes.
2
Heat the oil in a wide saucepan. Press the sausage meat as small balls from the skin directly into the hot oil. Fry for 5-6 minutes while turning. Take out and drain on kitchen paper.
3
Fry onion and garlic in hot frying fat until transparent. Add green beans. Deglaze with wine and stock. Simmer at low heat for about 10 minutes. Add peas, peppers, dumplings and remaining beans, bring to the boil and cook for another 5 minutes.
4
Meanwhile, wash the parsley, shake dry and, except for a few leaves for garnishing, chop coarsely and add to the soup. Season to taste with salt and pepper. Arrange in bowls and garnish with parsley.
5
Roasted baguette tastes good with it.