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Ingredients:

  • 500 g dry navy beans
  • 1 finely slivered onion
  • 2 cloves of garlic, chopped
  • 3 carrots, sliced
  • 2 celery sticks, sliced
  • 4 large tomatoes, diced
  • 100 mL olive oil
  • Herbamare® Original and pepper to taste
  • 1 bunch of parsley, chopped

Preparation:

Let the navy beans soak in 2 L of water overnight. Drain the beans and place them in 2.5 L of new water.

Add all the ingredients except the parsley and let simmer for 1.5 to 2 hours. Top up with water as needed. Season with Herbamare® and pepper once fully cooked.

Pour into soup bowls and garnish with parsley.

 

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