Tomato and bean soup in a jiffy

Name: Tomato and bean soup in a jiffy
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 1 collar Soup Greens; 1 Garlic clove; 1 Onion; 4 TABLESPOONS Olive oil; 7-10 Tbsp dried oregano, salt, pepper, rose pepper; 1 can(s) (425 ml each) chunky tomatoes; 1 TABLESPOON Vegetable broth (instant); 1 can(s) (425 ml each) white beans; 300 g Frozen French beans

AUTHOR
Billie Wagner

DIFFICULTY
very easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 4

1 collar Soup Greens
1 Garlic clove
1 Onion
4 TABLESPOONS Olive oil
7-10 Tbsp dried oregano, salt, pepper, rose pepper
1 can(s) (425 ml each) chunky tomatoes
1 TABLESPOON Vegetable broth (instant)
1 can(s) (425 ml each) white beans
300 g Frozen French beans

Directions

1
Clean or peel and wash the soup greens. Cut leek into rings. Dice carrots and celery. Peel and chop garlic and onion. Heat oil in a pot.
2
Fry the prepared vegetables, onion, garlic and 1 tsp. oregano in it. Add tomatoes and 1 l water, bring to the boil and simmer for about 5 minutes. Stir in broth.
3
Rinse the white beans in a sieve and let them drain. Add the frozen French beans and white beans to the soup and continue cooking for about 8 minutes. Season to taste with salt, pepper and paprika. Bread tastes good with it.