Bean soup with quinces
Quince Bean Soup - An Autumn Recipe Full of Flavor
During fasting days, my grandmother used to pamper us with a quince bean soup, a recipe that has been passed down from generation to generation and that surely stirs the most beautiful childhood memories. The aroma of roasted quince blended with that of fresh vegetables, creating a symphony of flavors that filled the whole house. This soup is not just a delicious dish, but also a healthy choice, full of nutritional benefits.
Preparation time: 30 minutes
Cooking time: 1 hour
Total: 1 hour and 30 minutes
Number of servings: 4-6
Ingredients
- 300 g white beans (preferably dried beans)
- 1 large quince
- 1 carrot
- 1 parsnip
- 1 onion
- 1 bell pepper (optional)
- 1 tomato
- 1 teaspoon salt
- 1 teaspoon "secret of flavor" (usually a mix of vegetable spices)
- 50 ml oil (sunflower or olive)
- 1 teaspoon dried tarragon
- A few peppercorns
- 1 bay leaf
- Fresh parsley or lovage for serving
- 1 teaspoon baking soda (for soaking the beans)
Nutritional Information
Quince bean soup is an excellent source of plant protein, fiber, and vitamins. White beans contain iron, magnesium, and antioxidants, while quince adds a sweet note and is rich in vitamin C. This dish is ideal for supporting a balanced diet, being low in calories, making it perfect for fasting days.
Step-by-step Preparation
1. Start by preparing the beans: Wash the white beans in several waters, then soak them in cold water with a teaspoon of baking soda. Ideally, you should let them soak overnight to eliminate toxins and facilitate boiling. Change the water several times if possible.
2. Boiling the beans: The next day, drain the beans and wash them again in 3-4 waters. Then, boil them in 2.5 liters of cold or warm water, adding a few peppercorns, a bay leaf, and a teaspoon of salt. Simmer on low heat for about 40 minutes, covering the pot with a lid.
3. Preparing the vegetables: While the beans are boiling, wash and peel the carrot, parsnip, onion, and bell pepper. Slice the carrot and parsnip thinly, and chop the onion and bell pepper into small cubes. If using a tomato, chop that as well.
4. Adding the vegetables: After the beans have boiled for 40 minutes, add the carrot and parsnip and let it boil for another 20-30 minutes, depending on the type of beans.
5. Preparing the quince: Meanwhile, wash the quince and cut it into suitable slices, without peeling the skin. In a pan, melt two tablespoons of oil and brown the quince slices on both sides, then remove them to a plate.
6. Sautéing the vegetables: Add the remaining two tablespoons of oil to the pan, then sauté the chopped onion and bell pepper. After a few minutes, add the chopped tomato and quince slices. Sprinkle the dried tarragon and add a cup of warm water. Let it boil for a few minutes.
7. Combining the ingredients: Pour the vegetable mixture with quince over the bean soup. Let it simmer for another 10 minutes, then turn off the heat and let the soup sit covered for 5-10 minutes to meld the flavors.
8. Serving: Serve the soup hot, sprinkled with fresh parsley or chopped lovage. This will add a fresh and aromatic touch to your dish.
Helpful Tip
If you want a more tangy soup, you can add 2-3 diced quinces, which you can boil along with the soup. They will contribute not only to the taste but also to a unique aroma.
Possible Variations
There are numerous variations of this recipe that can enrich the culinary experience. You can add other vegetables like celery or zucchini, and for an extra flavor boost, a sautéed garlic clove will work wonders. You can also adjust the amount of tarragon or use other herbs like dill or thyme, depending on your preferences.
Frequently Asked Questions
1. Can I use canned beans?
Yes, but you will need to adjust the cooking time, as canned beans are already cooked. You can add the beans towards the end of the cooking process.
2. What other dishes can I make with beans?
Beans can be used in various recipes, such as bean stew or mashed beans, which are just as delicious and nutritious.
3. What drinks pair well with this soup?
Quince bean soup pairs excellently with a dry white wine or natural apple juice, which will complement the sweet and salty flavors of the dish.
Quince bean soup is not just a dish, but a family story, a journey through time, and a symbol of kindness, reminding us of warm meals and the love of dear ones. So, don't hesitate to try it and bring a touch of your grandmother's traditions into your own kitchen!
Ingredients: 300 g white beans, red beans, 1 onion, 1 carrot, 1 parsnip, 1 quince, 1 teaspoon salt, 1 teaspoon vegetable seasoning, 50 ml oil, 1 teaspoon tarragon, a few peppercorns, 1 bay leaf, green parsley or green lovage.
