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Categories:Viewed: 72 - Published at: 2 years ago
Ingredients
- 3 tablespoons olive oil
- 2 onions medium, diced
- 3 cloves garlic finely chopped
- 1 1/2 cups white beans cans of
- 2 9/16 cups vegetable stock
- 4 stalks thyme
- 2/3 pound potatoes peeled and cubed
- 1 red pepper diced
- 1 leek sliced
Method
- Heat 2 tbsp oil in a saucepan and saute the onions, garlic and beans for a few minutes. Pour in the stock and thyme and simmer for about 15-20 minutes.
- Heat 1 tbsp oil in a separate pan and fry the potato for 3 minutes. Add the peppers and leeks and cook for 3-4 minutes.
- Remove the thyme from the first pan and puree the bean mixture until smooth. Add the potatoes, leeks and peppers, season to taste and serve.
