Come and discover how tasty a healthy bean soup can be. It is very simple to prepare, and each spoonful is a delight. A nutritious and flavorful dish, perfect for warming up at the end of a long winter day.
Other soup recipes you might be interested in:
- Difficulty: Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 2/3 people
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for Bean Soup
In this recipe, I used half a liter of broth and obtained a rather smooth soup. If you want a thicker soup, reduce the amount of broth. Increase the amount if you want a more liquid soup to which you could also add some pasta.
You can replace the frozen soffritto mix with the same amount of fresh diced celery, carrot, and onion.
- 5.25 oz soffritto mix
- 2 tbsp extra virgin olive oil
- 1 leaf bay leaf
- 10.5 oz canned borlotti beans (drained weight plus extra for garnishing)
- 1 tbsp tomato paste
- vegetable broth
- salt
- black pepper
Tools
- Strainer
- 1 Saucepan
- Immersion blender
Preparation of the Bean Soup
Heat the oil in a saucepan, then add the soffritto mix and a bay leaf and sauté everything for a few minutes over medium heat.
Meanwhile, drain the borlotti beans from their packing liquid and rinse them thoroughly under running water.
Then add them to the soffritto, season with salt and pepper to taste, and sauté for a couple of minutes, stirring often.
At this point, cover the beans with the boiling broth, add a tablespoon of tomato paste, lower the heat, and cook for about twenty minutes without a lid, stirring occasionally. Add more broth if the one in the saucepan dries out too much.
Once cooking is complete, take half of the soup, place it in the glass of an immersion blender, and blend it.
Then incorporate the obtained puree into the beans left in the pot. Stir, remove the bay leaf, and adjust the salt, if necessary. Again, if you want a more liquid soup, add some hot broth.
Divide the bean soup into individual bowls, garnish with a few borlotti beans, sprinkle with freshly ground black pepper, and serve immediately, piping hot. Enjoy! Paola
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