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Tuscan tomato soup with beef & amp; herbs

Mains
Cook time: 0 min.
Servings: 8

Ingredients for Tuscan tomato soup with beef & amp; herbs

Chopped flat-leaf parsley
Italian bread
With water
Pepper
Salt
Tomatoes with chili
Water
1Bay leaf
1Onion
100gDried white beans
1250gBeef between breast or tværreb
2stemsLeaf celery
2canBon appetit chopped
2tbspGreen pesto
2Leeks
2twigsRosemary
2lSoup, if desired. spædet
2twigsThyme
3Carrots
3Parsley roots
8Peppercorn

Instructions for Tuscan tomato soup with beef & amp; herbs

To prepare the Tuscan tomato soup with beef & amp; herbs recipe, please follow these instructions:

Put the beans soft in cold water overnight. Pour the water and boil them in leachate water approx. 35 minutes. Bring the meat to a large pot and add water to cover the meat. Bring the soup into the boil and thoroughly foam the impurities with a sauce. Add chopped herbs, herbs and peppers, and let the soup boil 2-21 / 2 hours for low heat under the lid. Take the meat up. Sift the soup through a fine-grained sieve and foam the fat off. Cut bone and fat from the meat and cut it into small tern. Cut carrots and parsnips into small terns and cut the celery and chop into smaller pieces. Bring herbs, tomato, soup and thyme in a large pot and let it boil for 20 minutes. Bring the beef, beans and pesto on, boil 5 minutes and season with salt and pepper. Serve the soup with a hot pot of chopped parsley and bread.

tips:
Beans can be discharged and possibly. Replace with 150 g small pasta mussels or other soup pasta.

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