Vegetable Bean Soup

Maybe your new favorite bean dish:

Cook the beans in fresh water for about 50 min. Remove the skin from the onion and chop finely. Rinse the vegetables (celery, leek, potatoes, carrot, tomatoes), remove the peel, clean, chop finely. Heat the oil in a heavy shallow saucepan, sauté the onion cubes and add the garlic cloves, pressed or finely chopped. Add the marjoram, the finely chopped vegetables and the peas and roast everything together briefly. Mix the vegetable soup with the paradeis pulp, pour it to the vegetables and cook for 15 minutes. Add the almost cooked beans and the finely chopped sage leaves and cook for another 15 minutes. Season the whole thing with salt if necessary.

Break the spaghetti into 8-10 cm long pieces and add to the vegetables. Cook everything together for about 10 min on low heat, but do not make it too soft. The vegetables should still have “bite”. Fill the soup into preheated soup cups or plates. Chop the basil leaves and sprinkle over the soup together with pepper and salt shortly before serving.

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