Bean and Chestnut Soup
A very simple recipe that we can serve as a single dish since beans and chestnuts are quite protein-rich ingredients. A soup suitable for the cold period, prepared in a short time with simple ingredients accessible to everyone. I really like chestnuts, whether eaten as they are or included in various sweet and savory recipes!
If you like them, try these sweet chestnut recipes: Chestnut fritters, Vegan tart with chestnut flour, Chocolate cake with chestnut flour and pears, Christmas calzoncelli filled with chestnuts and chocolate.
Also try these savory chestnut recipes:
- Difficulty: Very Easy
- Cost: Inexpensive
- Preparation time: 20 Minutes
- Portions: 2/3
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Fall, Winter
Ingredients for Bean and Chestnut Soup:
- 7 oz potatoes
- Half onion
- 7 oz chestnuts (Peeled)
- extra virgin olive oil
- 1 bouillon cube
- rosemary
- 1/2 cup tomato sauce
- 1 can beans, cooked, boiled
Steps
The preparation of the bean and chestnut soup is very simple to make, watch the video HERE.
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If you don’t have peeled chestnuts, we boil them for about 30 minutes, then peel them and remove the skins. In a saucepan, we add some oil, the chopped onion, and let it sauté.
We add the chopped potatoes and the previously peeled chestnuts. We also add the drained beans, then cover with water. Add the tomato sauce,
Add the vegetable bouillon cube, rosemary, cover, and let it cook for about 30 minutes. Stir occasionally.
Enjoy your meal!
