Neapolitan Bean Soup


Rating: 4.00 / 5.00 (2 Votes)


Total time: 45 min

Servings: 2.0 (servings)

Ingredients:


















Instructions:

Soak broad beans in sufficient water for one night.

Drain beans and soften without salt in a saucepan with enough fresh water (about 1 hour).

Remove peel from onions and garlic and chop coarsely. Cut meat into fine cubes. Remove stem and seeds from peppers and peppers and dice flesh.

Sauté onions and meat in a saucepan with 2 tbsp olive oil.

Add garlic, bell bell pepper, paradeis pulp, peppers and tomatoes, season with a little salt and bell pepper. Fill up with clear soup and simmer covered for about 20 minutes. Then add the pasta and continue to cook until the pasta and meat are tender. Cut the lardo into thin strips.

Drain the cooked beans and add to the soup with the lardo. Season with oregano. At the end, the soup should be creamy, perhaps reduce over high heat, stirring throughout. Season strongly with salt and freshly ground pepper. Just before serving, fold in the basil leaves.

Our tip: Use a deliciously spicy bacon for a delicious touch!

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