- 2 Large potatoes
- 200g Dried cannellini beans
- 1 Onion
- 1 garlic clove
- 1 bio vegetable cube
- 1 rosemary sprig
- 4 Dried tomatoes
- Salt and pepper
- Energy value: ca. 220 Kcal per serving
- Iron, potassium, magnesium and fiber
- Ideal as: first dish
- Indicated in case of: mucositis
Soak the dried cannellini in water for at least 6 hours. Peel and cut potatoes and onion. When the cannellini beans are soft, drain them.
Fry potatoes, onion, cannellini beans and rosemary in a pot with 2 tablespoons of olive oil.
When beans are browned, add vegetable cube and 500 ml of water. Simmer. Add cooked potatoes and blend with cannellini beans. Add salt and pepper. Cut dried tomatoes and add to cream. Decorate with rosemary.
P.S. Cream soups or velvets (as known in Italian) are made using potatoes and onions as a base and a third ingredient that will give the final flavor to the soup.