White Bean Soup

At first glance, white beans and potatoes might seem like an unusual combination. Give it a try, and youll discover that they create a fantastic flavor.

Details

  • Preparation Time: 15 minutes
  • Cooking Time: 20 minutes
  • Difficulty: 2
  • Spiciness: 0
  • Number of Servings: 4

Ingredients

  • 2 cans Green beans, fresh

  • 3 pods Garlic, fresh

  • 2 twigs Spices, ginger, ground

  • 3 pieces Potatoes, white

  • 900 ml Soup base, chicken, cube

  • 2 spoons Oil, olive

  • 1 pinch Salt, table

  • 1 pinch Spices, pepper, black

  • 3 teaspoons Sour cream

Steps

  1. Drain the beans well and rinse them with cold water. Peel the garlic and chop it finely. Thoroughly wash the celery, dry it, and chop it very finely. Peel the potatoes, wash them, and cut them into smaller pieces. Reserve about two ladles of the broth, which we will use later.

  2. Place a larger pot on the stove, pour in the broth, add the potatoes and beans, and bring to a boil. Add the celery, then reduce the temperature and cook the dish for another 15 minutes.

  3. In another pot, heat the oil, add the garlic, and slowly fry it until it turns golden brown. Pour in the reserved broth, cover, and cook for another five minutes. Then, pour this mixture into the cooked beans and potatoes, season with salt and pepper to taste, add sour cream, and serve in bowls.

Nutrition Information (Per 100g)

  • Calories: 62.52 kcal
  • Fat: 1.44 g
    • Saturated Fat: 0.14 g
  • Carbohydrates: 11.01 g
    • Sugars: 0.41 g
  • Protein: 1.09 g
  • Fiber: 2.74 g

Advice

The soup can also be made from dried beans, but they need to be soaked in water overnight. Use 500 g of dried beans, drain them, and cook for about an hour. When buying canned white beans, be cautious as some canned vegetables may contain traces of gluten.