Tomato-bean soup with salami

Name: Tomato-bean soup with salami
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 1 can(s) (425 ml) large white beans; 1-2 Garlic cloves; 1 collar Spring onions; 3-4 Stem(s) fresh or 1-2 teaspoons dried. Oregano; 1 TABLESPOON Oil (e.g. olive oil); 2 TABLESPOONS Tomato paste; 1 can(s) (850 ml) Tomatoes; 2 TEASPOONS Vegetable broth; 7-10 Tbsp salt, pepper, sugar; 150 g small tomatoes; 75-100 g Salami in thin slices

AUTHOR
Bo Carpenter

DIFFICULTY
easy

RATING

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 4

1 can(s) (425 ml) large white beans
1-2 Garlic cloves
1 collar Spring onions
3-4 Stem(s) fresh or 1-2 teaspoons dried. Oregano
1 TABLESPOON Oil (e.g. olive oil)
2 TABLESPOONS Tomato paste
1 can(s) (850 ml) Tomatoes
2 TEASPOONS Vegetable broth
7-10 Tbsp salt, pepper, sugar
150 g small tomatoes
75-100 g Salami in thin slices

Directions

1
Rinse and drain the beans. Peel garlic and chop finely. Clean and wash spring onions and cut into fine rings. Wash and pluck oregano
2
Fry the garlic and spring onions in hot oil. Briefly add oregano, except for a little bit, and tomato paste. Add canned tomatoes and juice, chop. Add 150 ml water. Season with stock, salt, pepper and sugar. Bring everything to the boil, cover and simmer for 10-15 minutes
3
Wash the tomatoes and cut them in half or quarters depending on size. With beans, add to the soup and simmer for another 5-10 minutes. Cut salami into small pieces and heat in the soup. Season to taste. Garnish with remaining oregano
4
The soup tastes good
5
instead of salami also with crumbled feta cheese
6
or grated parmesan