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Italian White Bean Soup

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Ingredients

Adjust Servings:
1.5 cup White beans dried
4 cloves Garlic
2 pcs Bay leaf
6 tbsp Extra Virgin olive oil
2 l Water
1 tsp Chili flakes
1 tsp Salt
to taste Grounded black pepper
optionally:
100 g Spinach or cabbage leaves
200 g Meat sausage

Italian White Bean Soup

Features:
  • Dairy-Free
  • Gluten-Free
  • Vegan
  • Vegetarian
Cuisine:
  • 1 h 50 min
  • Serves 6
  • Easy

Ingredients

  • optionally:

Directions

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It’s incredible! It’s a truly incredible dish! How can two-ingredient soup possibly be so delicious and rich? I guess it’s the secret of Italian cuisine. In the photo, you see a meat version of the bean soup but it’s just as good without sausages as well.

You probably know that beans are the future. According to scientists, we will eat less meat and more beans in the future ? So, this soup will come in handy!

You should try this soup. It’s truly delicious!

P.S. You can use any kind of beans for this soup. I used white beans because they don’t affect the color of the soup.

P.S.S. Do not add sausages for vegan und vegetarian version.

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Steps

1
Done

SOAK BEANS

Peel 2 garlic cloves, crush them.
Cover the beans with boiling water, and drain right away. Cover with cold water, add the garlic and a bay leaf. Leave overnight.

2
Done

COOK BEANS

Drain the water, remove the garlic and bay leaf. Transfer the beans to a pot, pour 2l of cold water, add a bay leaf, and 3 tbsp olive oil. Bring to a boil over high heat. As soon it boils, reduce to simmer, cover with a lid and cook for about 1 h. Add some salt and cook for another 30-40 min, stirring occasionally. The beans will absorb about 500 ml of water and get mushy.

3
Done

SAUCE

Peel and slice 2 garlic cloves. To a cold pan, add 3tbsp olive oil, the garlic and chili flakes. Turn on the stove on medium heat and let it warm up. When it starts to splutter, cook for about 1 min (until the garlic starts turning golden), and then add 1 ladle of beans liquid. Cook for about 2 min. Then transfer this sauce to the soup and combine.

4
Done

BASIC/VEGAN VERSION

The basic version of the soup is done! You can eat it straight away, just add olive oil and freshly ground black pepper before serving. You can also add some fried spinach or cabbage leaves.

5
Done

MEAT VERSION WITH SAUSAGE

To make a meat version like in the picture, cut the sausages into 1 cm thick coin slices. Cook them in oil until golden brown on each side. Transfer onto paper towels to get rid of excess oil. Pour out the excess oil from the pan leaving just about 1 tsp. Use it to cook the spinach or cabbage leaves.

6
Done

SERVE

To serve, add the sausages and spinach (or cabbage) to each bowl, pour the soup, and sprinkle with some chili flakes and/or freshly ground black pepper. Enjoy!

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Vichyssoise — French Leek & Potato Soup
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Vichyssoise — French Leek & Potato Soup
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