Turnip and Bean Soup: a warm and enveloping embrace that captures the authentic flavors of rural tradition. In winter, there’s nothing more comforting and nourishing than a steaming bowl of this delight, a true symbol of humble cuisine. If you’re looking for a turnip and bean soup that warms the body and spirit, this is the recipe for you! The delicate bitterness of the turnips (or turnip greens, depending on availability and preference) perfectly matches the earthy sweetness of the beans, creating a harmonious and enveloping balance. It’s a legume and vegetable soup that will win you over with its velvety texture and inviting aroma. This dish is ideal as a one-dish meal for a winter dinner, or as a substantial first course for a lunch that recharges you with energy. The beauty of turnip and bean soup also lies in its incredible versatility and its being an extremely healthy and balanced preparation. Rich in fiber, vitamins, and plant proteins, it demonstrates that wellness can go hand in hand with the most authentic taste. I will guide you step by step in the preparation of this turnip and bean recipe, revealing all the secrets to achieve a perfect result that will delight the whole family. Get ready to warm your heart with a timeless classic that feels like home and tradition!
If turnips are your passion, here are some unmissable delicious recipes!
- Difficulty: Very easy
- Cost: Very cheap
- Preparation time: 15 Minutes
- Portions: 2 People
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Autumn, Winter
- Energy 306.55 (Kcal)
- Carbohydrates 39.60 (g) of which sugars 13.95 (g)
- Proteins 12.10 (g)
- Fat 10.50 (g) of which saturated 1.54 (g)of which unsaturated 0.53 (g)
- Fibers 15.95 (g)
- Sodium 2,858.77 (mg)
Indicative values for a portion of 420 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for Turnip and Bean Soup
- 25 oz turnips (already cleaned)
- 1 cup canned cannellini beans
- to taste salt
- to taste black pepper
- to taste sweet paprika
- 1 dried red chili
- 1.5 tbsp extra virgin olive oil
How to Make Turnip and Bean Soup
The first thing to do to prepare turnip and bean soup is to manage the cleaning of the turnips.
1. Choosing the Parts (the “capping”)
Unlike other vegetables, you don’t eat everything from turnips. You need to select only the tender parts.
What to keep: the flowers (the “tops” that look like small broccoli), the most tender leaves, and the thinnest and youngest stems.
What to discard: the thick, hard, and fibrous stems, yellowed leaves, those that are too large or have holes/damage.
How to do it: take each sprig and “pinch” the top part with your fingers (you can also use a knife). If the stem snaps cleanly with a sharp movement, it is tender, and you can keep it. If it bends or you see it “pulling” threads, it is fibrous and should be discarded.2. Washing
Turnips tend to retain a lot of soil and small insects between the leaves, so fill a large basin with cold water, immerse the turnips, and move them well with your hands.
Repeat the operation 2 or 3 times, changing the water until you see that there is no longer any trace of soil or sand at the bottom of the basin.
Tip: Do not leave them soaking for hours, otherwise they lose consistency. A couple of quick rinses are sufficient.3. Draining
Drain the turnips in a colander. It is not necessary to dry them perfectly (as you would for kale chips).Bring plenty of salted water to a boil and blanch the turnips for 2 minutes: when the water boils, immerse the turnips, cover with a lid, and as soon as they return to a boil, drain them.
Sauté a clove of garlic and the dried chili in the oil, add the turnips and adjust with salt and pepper. Cook for 5 minutes on high heat. If necessary, extend the cooking with boiling water or vegetable broth.
Add sweet paprika, as much as you like, and also add the well-drained beans. Let it infuse for 10 minutes and serve. Bon appétit!
Storage
Turnip and bean soup keeps well in the refrigerator for 3-4 days in an airtight container. Turnip and bean soup is one of those dishes that gains in flavor the next day! You can prepare it a day in advance and gently reheat it when serving. It can also be frozen in portions and will stay good for about 2-3 months.
FAQ (Questions and Answers)
What are the best beans for making turnip and bean soup?
Borlotti beans are the most classic and recommended choice for turnip and bean soup, for their robust flavor and creamy texture. Cannellini beans are also excellent for a more delicate taste, or black-eyed beans.
Is it better to use dried or canned precooked beans?
For a more authentic flavor and better consistency of the turnip and bean soup, it is recommended to use dried beans, which should be soaked and cooked separately. Canned beans are a great solution for a quicker turnip and bean soup.
Can I make the soup thicker or thinner?
For a thicker legume and vegetable soup, you can blend some of the beans (or add a mashed boiled potato) before adding them to the rest. To make it thinner, just add some hot vegetable broth (or the turnip cooking water) during cooking.
What is turnip and bean soup served with?
Traditionally, it is served with slices of rustic bread toasted or bruschetta-style, perhaps rubbed with fresh garlic and drizzled with raw extra virgin olive oil.
