Soup is often on my menu. I love light springs soups and this is one of my favorite! It's simple to cook and delicious.
7 Oz sweet corn
1 whole parsley(root and leaves)
In salted watter add the beans and sweet corn together. When water boils, remove the pot and strain the ingredients.
Slip boiled beans and corn in empty pot, add sliced carrots, parsley, onion and potatoes. add watter and salt at will. Cook the soup for about an hour.
In a pan brown some flour on olive oil, add one clove of chopped garlic and some ground pepper. Slip the mixture in soup and cook it for another 15 min. Serve it while it's still hot.