Bean soup with pasta (vegan recipe)

Bean soup with pasta - a flavorful and nutritious fasting recipe

Bean soup with pasta is an excellent choice for those who want to enjoy a tasty, healthy, and low-calorie meal. This soup is not just a fasting recipe, but also a culinary treasure that combines tradition with health. Its origins are lost in history, being prepared by generations, especially during fasting periods when meat was not consumed. Moreover, beans are an excellent source of plant-based protein and fiber, and this recipe will delight your taste buds without compromising your diet.

Preparation time: 30 minutes
Cooking time: 1 hour
Total time: 1 hour and 30 minutes
Servings: 6-8

Necessary ingredients:

- 500 g beans
- 2 medium carrots
- 1 parsley root
- 1/2 medium celery
- 1 red bell pepper
- 1 handful of egg-free pasta
- Salt, delicate or natural vegetable seasoning (to taste)
- 500 ml homemade borscht (or 2 tablespoons from a packet)
- Tarragon leaves (fresh or from a jar with vinegar)
- 4-5 tablespoons of tomato paste (or 1 cup of tomato juice)
- 2-3 tablespoons of olive oil

Step 1: Preparing the beans

Start by rinsing the beans well under cold running water. Then, place them in a large bowl with water and let them soak overnight. This step will help reduce cooking time and improve digestibility. If you don’t have time to soak them, you can use canned beans, but the soup will have a different consistency.

Step 2: Boiling the beans

The next day, drain the beans and place them in a large pot (about 5 liters) filled with water. Bring to a boil and let it simmer for a few minutes, then discard the water. This step is essential to prevent gas formation. Now add fresh water again and simmer the beans on low heat for about 30 minutes or until they become soft.

Step 3: Preparing the vegetables

While the beans are boiling, peel the vegetables: carrots, parsley root, celery, and red bell pepper. Cut them into small cubes; if you prefer, you can grate them. Personally, I find that cutting them into cubes adds a pleasant texture to the soup. In a skillet, heat 2-3 tablespoons of olive oil and add the vegetables, sautéing for 3-4 minutes. Then, add the red bell pepper and let them sauté together for another 2-3 minutes. This step will enhance the flavors and give the soup a richer taste.

Step 4: Mixing the ingredients

After the beans are boiled and the vegetables are sautéed, add the vegetables to the pot with the beans. Sprinkle salt and natural vegetable seasoning to taste. Cover the pot and let it simmer on low heat for 20 minutes. This time allows the vegetables to absorb the soup's aroma.

Step 5: Adding the pasta

After 20 minutes, add the pasta to the pot. Portioning a handful of pasta is an excellent method for calculating the necessary amount, but make sure not to add too much, as the pasta will swell during boiling. Let it boil for 10 minutes or until the pasta is cooked al dente.

Step 6: Finishing the soup

In the last minutes of cooking, add the borscht and tomato paste. If using packet borscht, dilute it in a small amount of warm water before adding it to the soup. These ingredients will give a tangy flavor and vibrant color to the soup. Finally, add the chopped tarragon leaves and mix well. Tarragon adds a subtle aroma that perfectly complements the soup.

Serving and suggestions

Bean soup with pasta is delicious served hot, alongside a slice of fresh bread. If you want to add a touch of luxury, try adding some cubes of smoked ham during boiling, and at serving, a spoonful of sour cream will transform the soup into a regal dish.

The fasting version of this soup is perfect for Fridays or during fasting periods, but don’t hesitate to experiment with ingredients. You can also add other vegetables like zucchini or cauliflower, and the pasta can be replaced with quinoa or rice for a gluten-free alternative.

Nutritional benefits

This bean soup is not only nourishing but also rich in vitamins and minerals. Beans are an excellent source of plant-based protein, fiber, and iron, while the vegetables add essential vitamins. Moreover, being a fasting recipe, it is low in calories and fats, making it perfect for a balanced diet.

Frequently asked questions

1. Can I use canned beans?
Yes, but the taste will be different, and the soup's consistency may be less creamy.

2. What other vegetables can I add?
You can experiment with zucchini, peas, or even potatoes to make the soup more filling.

3. How can I modify the recipe to make it spicier?
Add a little chili pepper or hot paprika while sautéing the vegetables for a spicy kick.

4. Is this soup good for freezing?
Yes, the soup freezes very well. Make sure to let it cool completely before placing it in containers for freezing.

Enjoy your meal! I hope you will try this recipe and enjoy every spoonful of this delicious and comforting soup!

 Ingredients: 500 g beans, 2 medium carrots, 1 parsley root, 1/2 medium celery, 1 red bell pepper, pasta without eggs (1 handful), salt, delicate or natural vegetable (Sylvia's recipe), 500 ml homemade bors (if you don't have it, you can use 2 teaspoons from a packet), tarragon leaves (I have them in a jar with vinegar), 4-5 tablespoons tomato paste (or 1 cup of tomato purée), 2-3 tablespoons olive oil.