Recipe of French Eintopf with Beans
Number of servings - 6
Water - 6 cups
Lamb meat (boneless) - 1 lb. (diced)
Canned white Beans - 1 cup (rinsed)
Tomatoes - 1 lb. (skinned and diced)
Onions - 2 pcs. (peeled and finely chopped)
Zucchini - 2 pcs. (diced)
Carrots - 2 pcs. (peeled and finely diced)
Garlic - 2 cloves (minced)
Olive oil - 3 tbsp
Bay leaf - 1 pc.
Thyme - 4 sprigs (chopped)
Rosemary - 1 sprig (chopped)
Salt and ground black pepper to taste
Heat olive oil in a large saucepan. Add lamb meat and cook 5 minutes. Add onions, carrots and garlic. Cook until soft.
Pour water, add bay leaf and simmer 30-40 minutes. Add tomatoes and cook 7 minutes. Salt and pepper to taste.
Add zucchini and cook 5 minutes. Then add beans, bring to a boil and remove from heat.
Pour cooked soup in bowls and garnish with chopped greens.
Ready in: 60 minutes.