Refined colorful bean pot soup recipe for everyone who has little time to cook but who wants to eat healthily, stay slim and lose weight
Soak white beans and quail beans overnight.
Drain the soaked beans and cook softly in plenty of unsalted water over a low heat for about 2 hours.
Simmer the beef shoulder in the vegetable broth for 20 minutes over a low heat.
Wash, clean and cut green beans into small pieces.
Drain the tomatoes and cut them into small pieces.
Peel and finely chop the onions and garlic.
Wash the savory and peel off leaves.
Remove meat from the broth, cut into bite-sized cubes. Cook the green beans in the broth for 10 minutes.
Peel, halve and fry slices in a large saucepan without fat until brown.
Add the broth with the beans.
Peel the garlic and finely chop, add the boiled dried beans, meat cubes and tomato pieces to the broth.
Heat again and season vigorously with savory, salt, pepper and thyme.
Remove the onion halves.
Rub parmesan and place over the stew.