Hearty Bean and Grain Soup

Name: Hearty Bean and Grain Soup
Total time: 3600 s
Yield: Serves 3 servings
Ingredients: About 1 to 1 1/4 cups (180-200 grams) of a ready-to-use dry mixed beans and grains blend (no soaking required)

Lisie @cook_111023384

True comfort food for winter days, this recipe is simple and filling, and you can swap or add other ingredients to suit your taste. You can also use it as a "clean-out-the-fridge" soup by adding leftover Swiss chard, kale leaves, boiled potatoes, cauliflower florets, or any variety of beans. Enjoy!

Lisie @cook_111023384

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Ingredients

1 hour

Serves 3 servings

About 1 to 1 1/4 cups (180-200 grams) of a ready-to-use dry mixed beans and grains blend (no soaking required)
About 1 1/4 cups (300 grams) canned cannellini beans or chickpeas, drained
Water, as needed
Extra virgin olive oil, as needed
1 garlic clove
1 tablespoon tomato paste
1/2 carrot, 1/2 celery stalk, 1 wedge of white onion
A small bundle of fresh herbs (rosemary, bay leaf, sage)
Marjoram and thyme, as needed (optional)

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Steps

1 hour

1

Finely chop the carrot, celery, and onion using a food processor or a mezzaluna, and set aside. In a large pot, heat 5 to 6 tablespoons of extra virgin olive oil. Add the garlic clove, the chopped vegetables, tomato paste, and the tied bundle of herbs. Sauté everything, and when the garlic is golden, remove it.
2

Add the mixed beans and grains. Stir well to combine. Pour in enough water to cover everything. Cover the pot with a lid and cook over low heat.
3

Meanwhile, place the canned cannellini beans (or chickpeas) in a bowl or blender, add a little water, and blend until you get a thick puree.
4

Add the puree to the soup. Check if you need to add more water to adjust the soup's thickness to your liking.
5

Follow the cooking times on the package of the mixed beans and grains, but check for doneness according to your preference.
6

Note: Only add salt and pepper after cooking is finished. Remove the bundle of herbs. Add marjoram and thyme if you like. Stir and serve with a drizzle of extra virgin olive oil.
7

The soup keeps in the refrigerator for about 2 days. Remember to add a little water (add it gradually, not all at once) before reheating.