Minestrone soup with beans

With beans instead of the classic pasta, this minestrone will keep us full longer than we can imagine. Serve it ideally with toasted bread and feta cheese for a more complete and satisfying meal.

Materials for four servings:

Three tsp. of extra virgin olive oil
100 gr. village sausage, opened, minced meat
Two cloves of garlic, chopped
1 tsp. smoked paprika
1 cup. carrot, grated
½ cup. of brown onion, chopped
½ cup. of celery, in small cubes
200 gr. white beans boiled, drained
500 ml of water
400 gr. concasse tomatoes
1 tsp. tablespoons of lemon juice
1 tsp. basil pesto for serving
toasted bread, for accompaniment
feta cheese to accompany
salt
black pepper

Procedure

Step 1

In a large pot with a heavy bottom, heat 3 tbsp. Tablespoon of olive oil on high heat and sauté the minced sausage. As soon as the mince starts to take on colour, add the garlic and smoked paprika and sauté for 30 minutes.

Step 2

Then, add the vegetables and beans and sauté until they start to take on colour. Add the water, tomatoes, and salt. Close the lid and boil for 20 minutes or until the vegetables soften. Finally, add the lemon juice.

Step 3

Divide into plates and serve with freshly ground pepper, basil pesto, toasted bread, feta cheese, or any other white cheese you choose.

Grigoris Helmis is a columnist for Cantina. Translated by Paul Antonopoulos.

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