This is a soup that my mom always made me eat when I was younger because it was healthy. It’s that kind of soup you don’t like when you are young and start to crave when you are older. It is a great autumn dish. Not to mention it’s low calorie, low-fat and very nutritious. Plus, there is literally nothing unhealthy about it.
Recipe for 4
200g (2 large handfuls) Romano beans, washed and cut in few 5cm (about an inch) long pieces
2 large carrots, cut in 0.5cm slices
2 large potatoes, cut in bite size pieces
2 onions, diced
4 cloves of garlic, finely chopped
1 tomato concentrate
1.5L boiling water
1 handful parsley, finely chopped
1/2tbsp dried thyme
paprika powder to taste (I put about a tablespoon)
2 tbsp sesame oil or 25g of grass-fed butter
In a big pan, heat up the sesame oil or butter (whichever you’ve got). Throw in the onion, carrots and the Romano beans. Heat on medium fire until vegetables have softened. Then add the flour and mix it through. Add the potatoes, the boiling water and the tomato concentrate. Cook on low heat for about 25 minutes (until the potatoes are soft and edible). Then add parsley, thyme and garlic. Take off fire, put the lid on and let stand for about 10 minutes. Now your delicious Romano beans soup is done! Enjoy!