Nests And Beans

Preparation:

Preparation: In the pressure cooker, brown the diced vegetables (potato, carrot, tomato, onion and garlic) in the oil. Then add the beans (keep a spoonful), the stock cube and about 75 cl of water. Close the pot and cook for about 15 minutes from the whistle. Once cooked, pass everything through a vegetable mill, then add the beans kept aside, bring back to the heat and, when boiling, add salt and cook the nests. At the end, the bean soup should be quite creamy. This dish can be served cold, therefore also suitable in summer.