Cream of White Bean Soup
Ingredients
2 servings
- Canned white beans 1 can
- Bacon (raw or smoked), smoked sausage, etc. 100 g
- Oil from the jar of sun-dried tomatoes (if the meat is not fatty) 1 tbsp
- Shallot 2
- Celery stalks 2-3 stalks
- Sun-dried tomatoes in oil 50 g
- Water 1.5 cups (300 ml)
- Salt just a little
- Cream (20%) 150 ml
- Parmesan (grated) 1 heaped tbsp (10 g)
- Parmesan flakes for serving
- Lemon juice (optional) a little
- Young spinach leaves or parsley (optional) for serving
Step-by-step recipe
How to cook the meat with vegetables
Homemade cream of bean soup is easy to make from readily available ingredients. White beans are a common product. You can cook them yourself, which takes a cup of dried beans (170 g) soaked in cold water beforehand. It is much more convenient to buy canned beans, with no fuss at all. If you like, you can use fresh or smoked pork belly, or chicken or pork sausage in the soup, your choice. Shallots can be replaced with regular onion, just not the sharpest kind.
Fry the meat with the onion: cut the meat into large cubes and lightly fry it in a deep frying pan over medium heat. No extra fat is used in this dish if the meat or sausage is fatty enough. Otherwise, you can pour 1 tbsp of oil from the jar of sun-dried tomatoes into the pan. Meanwhile, peel the shallots, cut them into cubes and add them to the meat. Fry the meat and onion for 2-3 mins.
Add the celery and tomatoes: cut the juicy green celery stalks into cubes and add them to the pan. Take the sun-dried tomatoes out of the jar, cut them into strips and add them to the meat and vegetables. Fry everything for 4-5 mins.
Add 1.5 cups of water (300 ml) and just a little salt. Simmer the vegetables and meat covered over low heat for 20-25 mins.
How to cook the cream soup
Open the can of white beans and drain the liquid. You can rinse the beans if needed, then add them to the pan and bring the soup to the start of a boil.
Add the cream and cook the bean soup over low heat for another 5 mins.
Add 1 heaped tbsp of finely grated Parmesan (10 g). Stir until the cheese blends into the liquid and the grains are no longer visible. Many people like a more pronounced taste, so at the very end of cooking add a little freshly squeezed lemon juice. And the creamy bean soup is ready.
Serving
The soup has a light thickness, which comes from the cheese melted in the cream. To keep the creamy flavor, we use no spices except a small amount of salt.
Ladle the soup into bowls, sprinkle with Parmesan flakes and serve while hot. When serving, you can drop a few young spinach leaves or some parsley into the soup. It is also good with bruschetta with tomatoes and mozzarella.
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Calories and macros
600 kcal
Serving ≈ 480 g
- Protein23 g16% of kcal
- Fat40 g63% of kcal
- Carbs31 g22% of kcal
100 g127 kcalProtein 4.8 gFat 8.5 gCarbs 6.6 g
Calculated from the recipe ingredients, excluding salt and spices. Data: USDA and Matvaretabellen.