Ingredients
3 1/2 oz. dry white beans
1/2 leek
1 carrot
1/2 celeriac (celery root)
1 large potato
1-2 zucchini
1/2 c. cauliflower
2 T. olive oil
8 1/2 c. vegetable stock
salt and pepper
5 T. chopped parsley
Preparation
Soak beans overnight in cold water. Next day, boil beans approx. 30 minutes, without salt! Clean and cut all vegetables into bite-size pieces. wash and chop parsley. Heat oil in pan and saute leek, carrot, celeriac. Add potato, cauliflower. Add beans and veg stock and let simmer approx. 20 minutes. Season with salt and pepper. Sprinkle with parsley.
