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.
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