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🍲 Hearty Bean and Tomato Soup with Salami

425 kcal · 30 min · 4 servings

Ingredients

• Soup vegetables 1 bunch
• Pepper, yellow 1 pc.
• Onions, yellow 2 pc.
• Garlic cloves 1 pc.
• Bacon strips 300 g
• Olive oil 2 tbsp
• Salt pinch
• Pepper, black ground pinch
• Pepper, sweet 1 tsp
• Marjoram, dried 2 tsp
• Tomato paste 1 tbsp
• Poultry broth 1 L
• White beans in the can 400 g
• Tomatoes, peeled from the can 800 g
• Salami whole 100 g
• Parsley, fresh 10 g

Instructions

1. 1. Thoroughly wash the soup vegetables. Peel them if necessary. Cut the vegetables into small cubes.
2. 2. Wash the bell pepper. Cut it in half. Remove the stem and seeds. Dice the bell pepper as well.
3. 3. Halve the onions. Chop them roughly.
4. 4. Peel the garlic. Finely chop it.
5. 5. Heat the olive oil in a large pot over high heat.
6. 6. Fry the bacon strips for about 3 minutes.
7. 7. Add the prepared soup vegetables, bell pepper, onions, and garlic to the pot.
8. 8. Sauté everything for about 4 to 5 minutes.
9. 9. Season the mixture with salt, pepper, paprika powder, and marjoram.
10. 10. Stir in the tomato paste.
11. 11. Pour in the chicken broth.
12. 12. Bring the soup to a boil.
13. 13. Simmer the soup for about 10 minutes.
14. 14. Place the beans in a colander.
15. 15. Let the beans drain well.
16. 16. Add the beans to the soup.
17. 17. Add the tomatoes to the soup.
18. 18. Lightly crush the tomatoes in the process.
19. 19. Let the soup cook for another 15 minutes.
20. 20. Add more broth if necessary.
21. 21. Remove the skin from the salami.
22. 22. Dice the salami.
23. 23. Warm the salami cubes in the soup.
24. 24. Wash the parsley.
25. 25. Dry the parsley well.
26. 26. Pluck the parsley leaves off.
27. 27. Finely chop the parsley leaves.
28. 28. Taste the soup to finish seasoning.
29. 29. Serve the soup sprinkled with the chopped parsley.

Nutrition per serving

• kcal: 425
• Protein: 24 g · Fett/Fat: 24 g · Carbs: 35 g