Beans soup

Name: Beans soup
Prep time: 180 min
Cook time: 150 min
Yield: 4
Ingredients: cauliflower; spelt; tinned or dried beans; lentils; Tropea red onions; savoy cabbage; carrots; celery; sundried tomatoes; potatoes; extra virgin olive oil; bread; water

On a cold winter's day, a bowl of hot hearty soup is great! It can warm you up as well as nourish you. Our beans soup comes from Tuscany and it's a specialty down there. Serve it with some toasted bread and, why not, with some fresh sliced onion.

Ingredients

cauliflower 100 grams
spelt 200 grams
tinned or dried beans 100 grams small, red and dried
lentils 100 grams of Umbria
Tropea red onions 2 Tropea red onions
savoy cabbage 100 grams
carrots 60 grams
celery a celery stick
sundried tomatoes as needed
potatoes one potato
extra virgin olive oil as needed
bread durum wheat bread, in slices
water

Start shopping

4.8 EUR

black eyed beans

5.5 EUR

Pottery Soup Bowl Brown

7 EUR

Pottery Soup Plate 23 cm

9.6 EUR

Pottery Soup Plate 23 cm

Information

180 minutes Total time

150 minutes Active time

Serves 4 persons

Send the recipe

Send this recipe to your email. You can also subscribe to our newsletter to get in touch with us.

Preparation

Soak the beans overnight. Cut the vegetables into dices. Keep one onion apart. In a clay pot (if you have it, otherwise a normal saucepan will be ok), sautè your vegetables together with your legumes. Cover with 1lt. water. Add salt and cook on a low heat for 90min. Set aside for one day. Before serving it, arrange some bread slices into a clean saucepan. Pour over them your soup. Heat on a medium heat. Serve with a drizzle of extravirgin olive oil.

Tips

When serving this great beans salad, don't forget to offer your guests a good bottle of wine too. A white wine will be perfect!

Trivia

Beans provide a good amount of vegetable proteins and at the same time prevent the increase of the levels of bad fatty acids and cholesterol in your blood.