Recipes

Bean and red beet soup

Ingredients for 4 people

• 500 g of beans
• 200 g of red beet
• 1 clove of garlic
• Vegetable broth
• Equilibrium extra virgin olive oil
• Salt and pepper

Preparation

• Put the beans soaked in cold water for 12 hours;
• Boil the beans in plenty of boiling salted water for 45 minutes;
• The cooking times will be the same even if you use fresh beans;
• Fry the garlic clove over a gentle flame for two minutes in two tablespoons of oil;
• Add the beans to the mixture and cook for 3 minutes on a gentle flame;
• Cover everything with the vegetable stock, salt and simmer for 10 minutes, adding more broth when the soup dries too much;
• Add the chard and cook for another 5 minutes;
• Season with salt, pepper to taste and serve.