Pureed Bean Soup

A little imagination and bean soup becomes a standalone dish for all seasons. In summer, it can be served lukewarm with just a dollop of cooled sour cream, while in winter it can be enriched with the addition of Kranjska sausage.

Details

  • Preparation Time: 5 minutes
  • Cooking Time: 25 minutes
  • Difficulty: 1
  • Spiciness: 0
  • Number of Servings: 4

Ingredients

  • 2 cans Beans, grains, cooked

  • 1 piece Onion, raw

  • 0.5 dl Alcohol, Wine, Red

  • 1 l Water

  • 3 spoons Tomato sauce, without salt

  • 1.5 spoons Oil, olive

  • 2 piece Spices, bay (leaves)

  • 3 grains Spices, pepper, black

  • 1 pinch Salt, table

  • 0.5 teaspoons Spices, thyme, dried

  • 6 twig Parsley, fresh

Steps

  1. Peel and finely chop the onion. Rinse the canned beans under water and drain. Pour a little oil into a larger pot, add the onion, a pinch of salt, and sauté over moderate heat until the onion softens and breaks down.

  2. Add the beans, stir, and pour in red wine. Cook for 3 minutes, then stir again and add a liter of water. Stir in tomato paste and add bay leaf, pepper, and thyme. Cook over moderate heat for about 15 minutes.

  3. Blend the prepared soup smoothly with an immersion blender (make sure to remove the bay leaves!). Taste the soup and season with salt if needed.

  4. Wash, shake dry, and chop the parsley. Divide the soup into bowls, sprinkle with parsley, and serve.

Nutrition Information (Per 100g)

  • Calories: 43.55 kcal
  • Fat: 1.01 g
    • Saturated Fat: 0.07 g
  • Carbohydrates: 6.33 g
    • Sugars: 0.4 g
  • Protein: 1.88 g
  • Fiber: 1.41 g

Advice

For thickening, its better not to use flour. If the soup is too empty, rather use various additions: toasted bread cubes, wide noodles, spaghetti, potato pieces, sausage pieces… The soup can also be prepared from freshly cooked beans, which should be soaked overnight beforehand.