Sliced bean stew with cabanossi

Name: Sliced bean stew with cabanossi
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 200 g frozen broad beans; 400 g Cutting beans; 200 g Carrots; 1 Onion; 1 Garlic clove; 200 g Potatoes; 200 g Cabanossi; 1 TABLESPOON Olive oil; 1 l Vegetable broth (instant); 1 Tomato; 5 Stem(s) Marjoram; 7-10 Tbsp Salt; 7-10 Tbsp Pepper

AUTHOR
Bo Carpenter

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

200 g frozen broad beans
400 g Cutting beans
200 g Carrots
1 Onion
1 Garlic clove
200 g Potatoes
200 g Cabanossi
1 TABLESPOON Olive oil
1 l Vegetable broth (instant)
1 Tomato
5 Stem(s) Marjoram
7-10 Tbsp Salt
7-10 Tbsp Pepper

Directions

1
Defrost the beans at room temperature. Wash, clean and chop the beans. Peel and wash the carrots, cut them in half lengthwise and slice them. Peel onion and garlic and cut into fine cubes. Peel and dice potatoes. Cut cabanossi into thin slices.
2
Heat oil in a pot. Sweat sausage for about 3 minutes, after 2 minutes add onion and garlic. Pour in broth, add vegetables, bring to the boil and simmer for about 10 minutes. Wash and clean the tomato, cut into cubes and add. Wash marjoram, shake dry, pluck leaves from stalks and chop. Season soup with salt, pepper and marjoram