September 16, 2017

Bean soup really takes me back to my childhood. MY grandma prepared ti quite often and it made the whole kitchen smell delicious. What I really liked at her soup was the flavour of garlic – she used a lot of it. But I didn’t like the pasta she put in it. So I prepared today’s soup a bit differently as she did back then. There is still plenty of garlic in it but instead of pasta I roasted some bread on olive oil that crunches so deliciously that you won’t even thing about pasta 🙂


For 3-4 people; Very simple; 20 minutes


Ingredients



For soup

600 g cooked beans
8 dl water (or beans water, if you cooked them yourself)
1 onion
8 cloves of garlic
3 bay leaves
12 teaspoon of coriander in powder
2 teaspoons of garlic in powder
12 teaspoon of sweet roasted paprika
2 tablespoons of olive oil
Salt

For croutons

2 tablespoons of olive oil
3 slices of dark bread

Instructions

  1. Put all the ingredients for the soup in a bigger pot and cook around 20 minutes.
  2. While cooking cut the bread to cubes. In a pan heat the olive oil and add the bread. While roasting them, turn them to get them evenly brown. Set aside.
  3. When the soup is cooked take out the bay leaf and blend well with hand blender.
  4. Serve right away, with croutons in a separate bowl.

Wise-ass corner

Serve with some chopped parsley.
Croutons are dangerous because they can be gone while the soup is still cooking.

Baby, this one is a keeper

On my mission to reduce food waste, I used some over-ripped bananas that were laying around and made this scrumptious & good for ya belly Banana Bread