White bean soup for fasting.

White Bean Soup for Lent – A Traditional Recipe Full of Flavor

Preparation time: 20 minutes
Cooking time: 1 hour
Total time: 1 hour and 20 minutes
Number of servings: 6

White bean soup is a dish with deep roots in culinary traditions, symbolizing the generosity of nature and the earth. This Lenten soup recipe is not only a healthy and filling choice but also an excellent way to bring the natural flavors of vegetables to the forefront. Even if we don't always love Lenten food, this soup has the power to change the minds of the most reluctant.

Start the night before

To achieve a delicious white bean soup, it is essential to prepare in advance. So, the night before, clean 750 grams of dried white beans and place them in a large bowl of water, letting them soak overnight. This step will not only reduce cooking time but also make the beans easier to digest.

Step 1: Boiling the beans

The next day, drain the beans and rinse them under cold running water. In a large pot, bring water to a boil (about 3 liters of water) and add the beans. It is recommended to boil the beans in two waters. This means that after boiling for the first time for 10-15 minutes, we discard the water and replace it with fresh water. Repeat this process once more, then add the beans to the third water, which should already be boiling.

Step 2: Preparing the vegetables

In the meantime, prepare the vegetables. Peel and chop:

- 2 carrots
- 1 parsnip root
- 1 piece of celery root
- 2 pink potatoes

Add the chopped vegetables to the pot with the boiled beans after the second water has been discarded. Let everything simmer over medium heat until the beans and vegetables are well cooked.

Step 3: Seasoning

When the vegetables are ready, it's time to add the flavors. Season with salt, freshly ground pink pepper, thyme, and tarragon to taste. If desired, you can also add a few tablespoons of broth for extra flavor.

Step 4: Sour

To give the bean soup a distinct note, it is traditional to sour it with homemade borscht. Add about 1 liter of borscht, letting the soup simmer for a few minutes to integrate the flavors.

Step 5: Serving

White bean soup is delicious served with fresh red onion and cubes of oven-baked bread. If you are not fasting, a garlic sauce with sour cream or yogurt complements this dish perfectly.

Useful tips:

- Make sure the beans are well-soaked to reduce cooking time and avoid gastric discomfort.
- You can also add other vegetables, such as peppers or zucchini, to diversify the flavors.
- If you prefer a spicier soup, you can add a hot pepper or spicy seasonings.

Nutritional benefits:

White bean soup is an excellent source of plant-based protein, fiber, and vitamins. It is low in calories and rich in nutrients, making it ideal for a balanced diet.

Calories: Approximately 180 kcal per serving

Frequently asked questions:

1. Can I use canned beans?
- While it's possible, we recommend using dried beans for a more authentic taste and better texture.

2. How can I store the soup?
- Leftover soup can be stored in the refrigerator for up to 3 days and can be frozen for later consumption.

3. What other recipes can I combine with this soup?
- You can serve white bean soup alongside a cabbage salad or a platter of cheeses and olives for a complete and healthy lunch.

A personal note: This white bean soup reminds me of the moments spent with family, when we all gathered around the table, enjoying simple yet love-filled dishes. I encourage you to bring this dish to your table, turning every meal into a special occasion. Enjoy your meal!

 Ingredients: 750 g dried white beans. 2 carrots. 1 parsnip root. 1 piece of celery root. 2 pink potatoes. 1 liter of borscht. salt, freshly ground pink pepper, tarragon, thyme.

 Tags:  white beans carrot parsnip celery potato salt freshly ground pepper tarragon and thyme.