Bean, Potato, and Lemon Soup, is a recipe I found in an organic food magazine. I tried it a few days ago and immediately loved it because it is very good, both hot and at room temperature…and above all, very easy to make…the lemon makes it tasty and fresh.
- Difficulty: Very easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 4 people
- Cooking methods: Stovetop
- Cuisine: Italian
Ingredients
- 17 oz drained borlotti beans
- 11 oz potatoes
- 2 lemons
- to taste extra virgin olive oil
- to taste sage, rosemary, thyme
- to taste salt and pepper
Tools
- Saucepan
- Frying Pan
- Blender / Mixer
Preparation
First of all, organize your workspace with all the ingredients already measured, so you’ll have everything at hand.
Cut the potatoes into small pieces, but only after peeling, washing, and drying them, and sauté them in a non-stick pan with the oil and chopped herbs.
Peel a lemon with a potato peeler to avoid removing the white, bitter layer.
Once the potatoes are cooked, pour them into the blender, and add garlic, the juice of one lemon, and a can of previously drained beans, 2 glasses of water, and finely blend everything.
Put everything into a saucepan, adjust with salt and pepper, add about 14 oz of water, and start cooking, letting it simmer for about twenty minutes.
Turn off the heat, add the rest of the beans, finish seasoning with extra virgin olive oil, and mix well.
Serve your Bean, Potato, and Lemon Soup decorated with lemon zest strips, a wedge of peeled lemon, and toasted bread as desired.
Tip: to have a tastier soup, cook it a few hours in advance to let it rest.
If you like beans, don’t miss: Fresh Bean and Shrimp Purée
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