Ciorbă de fasole păstăi (Romanian green bean soup)

Name: Ciorbă de fasole păstăi (Romanian green bean soup)
Ingredients: 500 g green beans; 1 medium carrot (100 g); 1 medium onion (150 g); 1 medium parsley root (100 g); 50 ml oil; 1500 ml water; 1 teaspoon salt; 2 medium tomatoes (300 g); 15 g fresh parsley

Soups - Ciorbă de fasole păstăi (Romanian green bean soup) by Dochia I. - Recipia

Ciorbă de fasole păstăi, a Romanian green bean soup, simmers for about 30 minutes after the beans are sautéed. Carrot, onion and parsley root give the broth a vegetable flavor, and the tomatoes and fresh parsley go in near the end. I prefer to break the beans into pieces about 4 cm long, so they’re easy to catch with a spoon. Preparation: 20 minutes. Cooking: 38 minutes. Total time: 58 minutes. Serves: 4. About 205 kcal and 4 g protein per serving.

Ingredients

500 g green beans
1 medium carrot (100 g)
1 medium onion (150 g)
1 medium parsley root (100 g)
50 ml oil
1500 ml water
1 teaspoon salt
2 medium tomatoes (300 g)
15 g fresh parsley

Preparation

1. Finely chop the carrot, onion and parsley root. Break the beans into pieces about 4 cm long. 2. Heat 50 ml of oil in a pot. Add the vegetables and beans and sauté for 5 minutes, until the beans start to soften. 3. Pour in 1500 ml of water and add 1 teaspoon of salt. Simmer over medium heat for 30 minutes, until the beans are tender. 4. Peel the tomatoes and chop them finely. Add them along with the chopped fresh parsley and simmer for another 3 minutes, until the tomatoes soften.

Notes

Serve with homemade bread. Out of season, you can replace the two tomatoes with 200 g chopped canned tomatoes. Choose young, firm beans that snap easily; wide, fibrous ones need more time and may stay stringy. If the broth reduces too much, top it up with hot water in 100 ml portions. Start the soup about an hour before the meal and keep it in the fridge for up to 3 days.