Recipe: Improved Classic Bean Soup

Why always eat the same thing?! The classic bean soup or bean paste, if we cook a little more pasta in it, is already good and it is necessary to keep this recipe. But it’s also time to spice it up with more spice, with some red wine. with tomatoes and with an incredibly simple mashing technique to get rid of burns.

It differs from the classic bean soup by:

1. Spices – in addition to bay leaf, which goes really well with all bean dishes, we add thyme, rosemary and finally parsley for freshness. if oz. If we don’t have fresh spices, we use dried ones.

2. Red wine – the classic bean soup is usually refreshed at the end with a teaspoon of wine vinegar, the upgraded version is enriched with red wine. The red wine we add when cooking leaves an amazing aroma and the taste is amazing.

3. Tomatoes – add a spoonful of tomato concentrate to the classic bean soup, add a little more tomato puree to the upgraded soup and, when in season, fresh tomatoes will freshen up the soup nicely.

4. Strain – To thicken the soup, which is almost necessary to avoid just eating the water the beans are floating in, use the straining technique. At the end, take two spoonfuls of the broth from the broth and whisk it with an immersion blender, then mix this thick mixture back into the broth to thicken it. So simple and so effective.

Just like in regular bean paste, you can cook noodles in this soup to make the soup even more filling. Shake uncooked small noodles in the soup before straining for easier cooking.


First some ideas for really good improved classics:

• Excellent vegetable rice

• Vegetable minestrone berries

• Vegetable iota with sauerkraut

• Meat stew with sauerkraut and kale

• Natural vegetable soup or soup base

You can find even more ideas for soups and stews under the Soups label.

For more excellent and healthy recipes visit http://www.sitfit.si/


PREPARATION


Ingredients for 4 persons):

2 tablespoons (olive) oil

1/2 onion

2 cloves of garlic

1 sprig rosemary (or 1/2 teaspoon dried)

1 tablespoon tomato concentrate

2 dl tomato puree

4 sprigs of thyme (or 1 teaspoon dried)

1 handful of fresh cherry tomatoes or 1 large tomato (optional)

2 tbsp red wine (and/or 1 tbsp wine vinegar)

250 grams of cooked beans

1 bay leaf

1 liter vegetable soup base (or water and stock cubes)

1 bunch fresh parsley (or 1 teaspoon dried)


PREPARATION

Heat the oil in a large pan and sauté the chopped onion. Add the chopped garlic, tomato paste, and chopped rosemary and stir. Add the cooked beans, tomato puree, bay leaf, thyme, wine and soup base, mix well and cook for about 15 minutes. To add pasta, add them now.

First, you MUST remove a bay leaf from the soup, then add 2 scoops of the soup to a mixing bowl, add a little more parsley to taste, and mix. This thick mixture is then poured back into the broth, stir and taste. Add fresh tomatoes, pepper and add salt if necessary.

Serve the soup in cups or on a plate, pepper to taste and garnish with some fresh parsley and serve.


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