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


  • 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.