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Citronbean-Soup with Vegetables & Agrestis Novello OliveOil

Serves 6-8 Persons

  • 300 g Dutch Citronbeans
  • 3 bay leaves
  • 600g mixed vegetables
  • 200 g palm cabbage, cut in small pieces: this gives the soup a great color and delicious bite!
  • 125 g organic bacon (not necessary but makes it taste even better)
  • 4 springs of rosemary, small pieces
  • 2 tbsp oregano
  • 4-6 cloves garlic (crushed or grated)
  • 1.5 liter vegetablestock
  • Salt to taste
  • For every plate 3 tablespoons Agrestis Novello to finish the soup.

Put the beans in a bowl with double the amount of water. Add the bay leaves. Leave for 6-8 hours.

Cook the beans in 30-40 minutes (make sure they dont become to soft, when some spring open the beans are done!)

Bake the bacon golden brown, add the mixed vegetables and bake for 5 minutes. Add the garlic and herbs.

Mix in the beans and pour the stock in. Leave on low heat for 15 minutes. For the best taste, leave the soup for a night before serving. After plating, add the Novello OliveOil. Delicious with fresh bread, and also good to freeze!