Bean cream soup: a delicious, comforting recipe that is, most importantly, extremely simple! This recipe combines the rich flavors of beans with notes of garlic, cumin, and basil, providing you with a perfect dish for cooler days or simply to satisfy your craving for a hearty soup.
Preparation time: 20 minutes
Cooking time: 30 minutes
Total time: 50 minutes
Servings: 4
Necessary ingredients:
- 600 g of cooked beans (you can use canned beans to save time or cook the beans at home)
- 900 ml water
- 4 cloves of garlic
- 1 red onion (optional, but recommended for an extra flavor)
- 5 tablespoons of extra virgin olive oil
- 4 ripe tomatoes
- 1 teaspoon of fennel seeds
- 1 teaspoon of cumin seeds
- 3 tablespoons of fresh basil (or 1 tablespoon dried)
- Salt and pepper, to taste
- 4 tablespoons of grated Parmesan cheese (optional, for a richer flavor)
Step 1: Preparing the ingredients
If you choose to cook the beans at home, make sure to soak them in cold water the night before. Then, rinse the beans and boil them in water with a little salt until they become soft. If using canned beans, drain and rinse them to remove excess salt.
Meanwhile, finely chop the red onion (if you choose to use it) and the garlic cloves. If you don't have the patience to chop all the ingredients, you can skip the onion, but its flavor will add a layer of deliciousness to your soup.
Step 2: Preparing the salsa
In a bowl, mix the finely chopped tomatoes with a little olive oil, some of the basil (save a bit for garnish), and, if desired, a little salt. Chill to let the flavors meld.
Step 3: Flavoring the oil
In a large pot, heat 5 tablespoons of olive oil over medium heat. Add the chopped garlic and fennel and cumin seeds. Sauté for 30 seconds, until the garlic turns golden and the aroma is released.
Step 4: Cooking the beans
Add the cooked beans and 900 ml of water to the pot with garlic and spices. Let it simmer on low heat for 15-20 minutes. This step is essential to allow the flavors to meld and achieve a creamy texture.
Step 5: Blending the soup
After the beans have cooked, remove the pot from the heat and use an immersion blender to blend the soup until you achieve a smooth consistency. If you don't have an immersion blender, you can use a regular blender or even a fork, but it will require more effort. Season with salt and pepper to taste.
Step 6: Serving
Serve the bean cream soup in a deep bowl. Top with the tomato salsa and, if desired, sprinkle with grated Parmesan. Give it a special touch with a few fresh basil leaves. Don't forget to serve the soup with slices of toasted bread – it's perfect for dipping!
Practical tips:
- You can substitute beans with lentils or chickpeas for an interesting variation.
- Add a splash of lemon juice before serving for a fresher taste.
- If you like spicy flavors, add a pinch of chili flakes to the hot oil.
Nutritional benefits:
Beans are an excellent source of plant protein and fiber, making them ideal for a healthy diet. They are rich in B vitamins, iron, and minerals, promoting digestive health and helping to maintain stable energy levels.
Frequently asked questions:
1. Can I use frozen beans?
Yes, frozen beans are an excellent choice and cook quickly, reducing preparation time.
2. How can I make the soup spicier?
Add a little chili sauce or chili flakes during cooking for an extra kick.
3. What other toppings can I use?
Add freshness with croutons or Greek yogurt, which will add a creamy note.
Remember, bean cream soup is more than just a meal; it's a warm hug in a bowl! So, get ready to enjoy a dish that will warm your soul and delight your taste buds. Enjoy your meal!
Preparation time: 20 minutes
Cooking time: 30 minutes
Total time: 50 minutes
Servings: 4
Necessary ingredients:
- 600 g of cooked beans (you can use canned beans to save time or cook the beans at home)
- 900 ml water
- 4 cloves of garlic
- 1 red onion (optional, but recommended for an extra flavor)
- 5 tablespoons of extra virgin olive oil
- 4 ripe tomatoes
- 1 teaspoon of fennel seeds
- 1 teaspoon of cumin seeds
- 3 tablespoons of fresh basil (or 1 tablespoon dried)
- Salt and pepper, to taste
- 4 tablespoons of grated Parmesan cheese (optional, for a richer flavor)
Step 1: Preparing the ingredients
If you choose to cook the beans at home, make sure to soak them in cold water the night before. Then, rinse the beans and boil them in water with a little salt until they become soft. If using canned beans, drain and rinse them to remove excess salt.
Meanwhile, finely chop the red onion (if you choose to use it) and the garlic cloves. If you don't have the patience to chop all the ingredients, you can skip the onion, but its flavor will add a layer of deliciousness to your soup.
Step 2: Preparing the salsa
In a bowl, mix the finely chopped tomatoes with a little olive oil, some of the basil (save a bit for garnish), and, if desired, a little salt. Chill to let the flavors meld.
Step 3: Flavoring the oil
In a large pot, heat 5 tablespoons of olive oil over medium heat. Add the chopped garlic and fennel and cumin seeds. Sauté for 30 seconds, until the garlic turns golden and the aroma is released.
Step 4: Cooking the beans
Add the cooked beans and 900 ml of water to the pot with garlic and spices. Let it simmer on low heat for 15-20 minutes. This step is essential to allow the flavors to meld and achieve a creamy texture.
Step 5: Blending the soup
After the beans have cooked, remove the pot from the heat and use an immersion blender to blend the soup until you achieve a smooth consistency. If you don't have an immersion blender, you can use a regular blender or even a fork, but it will require more effort. Season with salt and pepper to taste.
Step 6: Serving
Serve the bean cream soup in a deep bowl. Top with the tomato salsa and, if desired, sprinkle with grated Parmesan. Give it a special touch with a few fresh basil leaves. Don't forget to serve the soup with slices of toasted bread – it's perfect for dipping!
Practical tips:
- You can substitute beans with lentils or chickpeas for an interesting variation.
- Add a splash of lemon juice before serving for a fresher taste.
- If you like spicy flavors, add a pinch of chili flakes to the hot oil.
Nutritional benefits:
Beans are an excellent source of plant protein and fiber, making them ideal for a healthy diet. They are rich in B vitamins, iron, and minerals, promoting digestive health and helping to maintain stable energy levels.
Frequently asked questions:
1. Can I use frozen beans?
Yes, frozen beans are an excellent choice and cook quickly, reducing preparation time.
2. How can I make the soup spicier?
Add a little chili sauce or chili flakes during cooking for an extra kick.
3. What other toppings can I use?
Add freshness with croutons or Greek yogurt, which will add a creamy note.
Remember, bean cream soup is more than just a meal; it's a warm hug in a bowl! So, get ready to enjoy a dish that will warm your soul and delight your taste buds. Enjoy your meal!
Ingredients
600 g cooked beans - either boil them yourself or buy canned ones 900 ml water 4 cloves of garlic 1 red onion (I didn't use this) 5 tablespoons olive oil 4 tomatoes 1 teaspoon fennel seeds 1 teaspoon cumin seeds 3 tablespoons basil salt pepper 4 tablespoons grated parmesan (optional in my opinion)