The perfect, rustic soup for many occasions.

Ingredients

• 100g streaky bacon, diced
• 500g original cabanossi in slices
• 500g small white beans
• 1 litre of meat stock
• 1 tablespoon of tomato puree
• 2-3 medium onions
• 1 leek
• 2 carrots
• 100g celery root
• 2-3 garlic cloves
• 1 large green pepper
• 1 large red pepper
• 1 large yellow pepper
• ½ chilli, chopped
• Some fresh marjoram and thyme
• Some fresh parsley, chopped
• Some butter oil
• Spices

Preparation

1. Soften the white beans in water the day before
2. Fry the streaky bacon, chopped onions and garlic in some butter oil and add paprika and tomato puree.
3. Add the softened beans and some of the water as well as the meat stock
4. Allow to cook on low for 45mins. until the beans are completely soft.

1. Chop the chilli, carrots, celery root and peppers into ½ cm size pieces and finely chop the herbs.
2. Add to the soup for the last 10mins of cooking, taste and add the cabanossi right at the end, along with the finely chopped herbs.
3. One could also add small pieces of potatoes.