Bean soup

Name: Bean soup
Prep time: 15 min
Cook time: 130 min
Total time: 145 min
Yield: 8
Ingredients: Dried Borlotti beans 1.1 cups; Dried cannellini beans 1 cup; Black eyed peas 1 cup; Peeled tomatoes 1.7 cups; White onions 1 &frac13; cup; Carrots 1 ½ cup; Celery (with leaves) 5 oz; Garlic poached 2 cloves; Tomato paste 1 ½ tbsp; Aromatic herbs (rosemary, thyme, sage, bay leaf) to taste; Extra virgin olive oil 3 tbsp; Fine salt to taste; Black pepper to taste

it es br de fr

Gluten Free
Lactose Free
Vegetarian

Difficulty: Easy
Prep time: 15 min
Cook time: 2 h 10 min
Serving: 8 persone
Cost: Low
Note + soaking time for dried legumes (at least 8 h)

PRESENTATION

Bean soup is a classic dish of simple and rustic cooking, made with various types of beans. Just soak the dried legumes the night before and prepare a simple sauté of carrots, celery, and onion. Nothing else is needed for this main dish, a soup full of flavor and nutrients, ideal for ending a cold winter day! A comfort food from the past that will be a pleasure to enjoy at the table with the whole family... whether served with croutons or with the addition of pasta, bean soup will warm the stomach and heart with its rustic and homely character!

If you love legume soups, also try these recipes:

INGREDIENTS: Dried Borlotti beans 1.1 cups (200 g); Dried cannellini beans 1 cup (200 g); Black eyed peas 1 cup (200 g); Peeled tomatoes 1.7 cups (400 g); White onions 1 ⅓ cup (200 g); Carrots 1 ½ cup (150 g); Celery 5 oz (140 g) - (with leaves); Garlic 2 cloves - poached; Tomato paste 1 ½ tbsp (20 g); Aromatic herbs to taste - (rosemary, thyme, sage, bay leaf); Extra virgin olive oil 3 tbsp (40 g); Fine salt to taste; Black pepper to taste

Preparation

How to prepare Bean soup

To prepare the bean soup, soak the beans in cold water for the time indicated on the package (usually overnight) 1. If the times align, you can soak everything together. Drain the beans and rinse them, then place them in a pot with plenty of cold water and, from the moment it boils, cook them for about an hour 2. Meanwhile, peel and chop the onion 3.

Cut the celery and carrot into cubes about 1/8 inch in size 4 5. Mash the peeled tomatoes with a fork 6, or tear them by hand, without draining.

Prepare the aromatic bunch with rosemary, sage, thyme, and bay leaves tied together with kitchen string 7. In a very large pan, sauté the onion with oil for the first 3 minutes 8, then add the garlic cloves with their skin 9.

Add the celery and carrot 10 and continue cooking the sauté for about ten minutes. After this time, add the peeled tomatoes 11 and the aromatic bunch 12.

In the meantime, the beans will be cooked, so add them to the pot 13 along with their cooking water, then pour in a little more water 14. From the moment it boils again, cook over low heat for 45-60 minutes. In the last few minutes of cooking (check that the beans are tender), add the tomato paste 15 and salt.

Finally, remove the herb bunch 16 and the garlic 17. Let your bean soup rest for a few minutes before serving it with raw oil, pepper, and croutons 18!

Storage

Bean soup can be stored in the refrigerator for 2 days in an airtight container. You can freeze it for about a month.

Advice

You can use pre-cooked beans instead of dried ones: in this case, skip the soaking step and add them directly to the sauté. If you prefer, you can opt for only one type of bean.

The peeled tomatoes can be replaced with 9 oz of fresh vine tomatoes.

We recommend not salting the legumes in the first cooking phase, otherwise, they will become harder and take longer to cook.

For the translation of some texts, artificial intelligence tools may have been used.