Hearty Bean and Vegetable Soup Recipe
Ingredients
Directions
- Place the beans with the water in a pan.
- Add the onion, bay leaf, and salt.
- The water should cover the beans, if not, add more water and bring to a boil.
- Then, using a slotted spoon, remove the bay leaf and most of the beans, and place them in a bowl.
- Blend the remaining beans in the pot to create a thicker broth.
- Add all the vegetables and pasta to the pot and bring to a boil again.
- Let the soup simmer for 20 minutes until the vegetables are cooked.
- Finally, add the reserved beans back into the soup, drizzle with olive oil, and serve.
Adapted from a Recipe by: Iscas & Pataniscas
Frequently Asked Questions
What can I substitute for the savoy cabbage in this soup?
You can use any variety of leafy cabbage such as green cabbage, Napa cabbage, or kale as a substitute for savoy cabbage. If you prefer a different texture, you might also consider using spinach or Swiss chard, adding them towards the end of cooking to avoid overcooking.
How long can I store leftover hearty bean and vegetable soup in the fridge?
Leftover soup can be stored in an airtight container in the refrigerator for up to 4-5 days. Make sure to let the soup cool to room temperature before refrigerating to maintain its flavor and consistency.
What if my soup is too thick after cooking?
If your soup turns out too thick, simply add a bit of vegetable broth or water to reach your desired consistency. Stir well and let it simmer for a few minutes to heat through, adjusting the seasoning if necessary.
You might also like
Gorete's yum caldo verde soup, uses spicy chouriço and collard greens with a potato base.
| Level of Difficulty | Easy |
| Servings | 8 |
Gorete's chouriço and bean stew (guisado de chouriço e feijão), a quick and tasty dish.
| Level of Difficulty | Easy |
| Servings | 4 |
Slow-simmered fava beans stew with chouriço, a smoky, savory, and irresistibly rich warm hug in a...
| Level of Difficulty | Easy |
| Servings | 4 |