Beansoup…

November is the perfect month for soups. Something warm that gives you the feeling to heat up from inside can’t be denied. That’s why I decided to cook a nice bean soup with some spicy spices inside. See how my soup turned out to be:

2 cans of Cannellini beans – each 450g

500 ml tomato passata

1 glass of red wine

1 liter of chicken stock

2 table spoons of vegetable stock powder

2 packages of diced bacon – each 200g

2 Onions

1 garlic clove

1 spoon of olive oil

Harissa

Start with cutting the onions into small pieces and put them together with the bacon into a pan of hot olive oil. Fry it until the bacon is crispy and deglaze them with the red wine. Wait for another two minutes before you add the chicken stock. Let it boil up for round about 5 minutes and then add the beans, the passata and the peeled garlic clove. Finally add one table spoon of Harissa to the soup and the vegetable stock powder. The longer the soup cooks, the better it tastes. I cooked it for about two hours and it was extremely yummy. My husband ate it the next day and he fell in love with me.

I recommend some fresh baked baguettes and a very dry red wine. My favorite wine at the moment is a Shiraz named Jinda Lee from the new world. Cheers!