Midnight Soup

For the midnight soup, brown the minced meat in hot oil over high heat. Cut the cabanossi into small slices, chop the peeled onion coarsely, peel and press the garlic.

Add everything to the mince and fry thoroughly. Next, add the paradeis pulp and the bell bell pepper cut into thin strips and fry.

Fill up the bean liquid with tap water to 500 ml and douse the minced meat with it. Add red wine and soup cubes, season with spices and sugar and cook on a low gas flame for about 30 minutes.

Just before the end of the cooking time, add the beans and season the midnight soup to taste. Serve garnished with the chili pepper.

Preparation Tip:

There are many different types of beans - try a new one for the midnight soup!

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