Cheese and Bean Soup
Legumes are a unique food. They are tasty, nutritious, and extremely healthy: they contain a lot of fiber, vitamins (A and B), iron, calcium, carbohydrates, and almost a quarter of the protein (and in some types of legumes, significantly more).
- Canned white beans
- Canned red beans
- Processed cheese
- Celery
- Carrot
- Onions
- Garlic
- Dry white wine
- Refined vegetable oil
- Salt
- Peel the onion, carrot, and garlic. Wash the celery. Finely chop all the vegetables and fry in a saucepan with heated vegetable oil for 8 minutes. Pour in the wine. Simmer over medium heat for 10 minutes.
- Bring 1.5 liters of water to a boil, add the cheese, and stir thoroughly. Pour the cheese broth into the pan with the vegetables, bring to a boil, and simmer for 20 minutes.
- Rinse the beans and add them to the soup. Season with salt and pepper and cook for another 5 minutes. Remove from heat and let sit, covered, for 10 minutes.
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