White bean soup for fasting

White bean soup is a traditional dish that not only combines delicious flavors but also carries a rich story. This soup is often associated with fasting days, being a healthy and nourishing choice, perfect for satisfying your taste buds while maintaining a balanced lifestyle. I will guide you step by step on how to prepare this simple yet flavorful recipe, which will surely become one of your favorites.

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

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 (to taste)

Preparation

1. Preparing the beans:
Start by cleaning the white beans, removing any impurities. Then, soak them in cold water, preferably overnight. This step is essential as it helps reduce cooking time and aids digestion. Additionally, the beans will become softer and tastier.

2. Boiling the beans:
The next day, drain the beans and rinse them under cold running water. Place the beans in a pot and add fresh water. Boil them in two waters: after about 10-15 minutes of boiling, discard the first water and add another. Repeat this process to avoid any gastric discomfort that beans may cause. In the third water, add the beans already boiled in boiling water (about 3 liters). Now it's time to prepare the vegetables.

3. Preparing the vegetables:
Clean the vegetables: carrots, parsnip root, celery, and potatoes. Cut them into cubes or slices, according to your preference. These vegetables not only add flavor but also essential nutrients, giving the soup a pleasant texture and distinctive taste.

4. Boiling the soup:
Add the chopped vegetables to the pot with beans and let them boil together. Make sure the water is well-seasoned. At this stage, you can add salt, freshly ground pink pepper, tarragon, and thyme, to taste. These spices will add a refined flavor to your soup.

5. Adding the borscht:
Once the vegetables are cooked (about 30-40 minutes), add the borscht. If you prefer a more sour note, you can adjust the amount of borscht to taste. Let the soup boil for another 10 minutes for the flavors to blend perfectly.

6. Serving:
The white bean soup is served hot, alongside finely chopped red onion and cubes of oven-baked bread. These add a crunchy texture that complements the soup's flavor. You can also drizzle a bit of olive oil for an extra touch of flavor.

Useful tips
- Beans: Make sure to choose quality white beans, free from stains or defects. Fresh beans will make a significant difference in the final taste of the soup.
- Vegetables: You can experiment with other favorite vegetables, such as zucchini or bell pepper, to give the recipe a twist.
- Spices: Everyone has their own preferences. Don't hesitate to adjust the spices according to your taste or to add fresh herbs, such as parsley or dill.
- Variations: To transform this soup into a main dish, you can add some sliced mushrooms or even cumin for a more pronounced flavor.

Nutritional benefits
White bean soup is packed with plant-based proteins, fiber, and vitamins. White beans are an excellent source of iron, magnesium, and B vitamins, making them ideal for a healthy diet, especially during fasting periods.

Frequently asked questions
- How can I store the soup?: The soup keeps well in the refrigerator for 3-4 days. You can reheat it on the stove, adding a little water if it is too thick.
- Can I freeze the soup?: Yes, white bean soup can be frozen. Make sure to transfer it to airtight containers and label it with the date.
- What other recipes can I try?: If you like soup, I recommend trying lentil soup or a mixed vegetable soup, which are just as nutritious and delicious.

White bean soup is more than just a simple dish; it is a recipe that brings together tradition and innovation in the kitchen. I encourage you to try it and personalize it to your taste! Enjoy your meal!

 Ingredients: 750 g of 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.