Tomato bean soup with chicken
6 servings
60 minutes
Tomato bean soup with chicken is a warm and cozy dish from Greek cuisine, where hearty and aromatic soups have been valued for centuries. White beans, known for their nutrition, pair well with juicy chicken breast and tomato paste, creating a rich flavor with a slight tang. Bay leaves and spices add depth to the soup, while sautéed vegetables enhance its aroma. This soup is perfect for cool evenings, filling the home with Mediterranean scents and creating a cozy atmosphere.
1
Soak the beans overnight.
- Large white beans: 225 g
2
Rinse the beans, boil for 30 minutes.
- Large white beans: 225 g
3
Chop garlic, onion, and carrot finely, fry in oil. Add tomato paste and mix.
- Garlic: 3 cloves
- Onion: 1 head
- Carrot: 1 piece
- Vegetable oil: 2 tablespoons
- Tomato paste: 3 tablespoons
4
Cut the potatoes into cubes.
- Potato: 3 pieces
5
Cut the chicken breast into large cubes, pour in water and bring to a boil. Skim off the foam. Add the sautéed mixture, beans, potatoes, spices, and bay leaf. Salt to taste.
- Chicken breast fillet: 1 piece
- Water: 2 l
- Salt: to taste
- Bay leaf: to taste
- Spices: to taste
6
Cook the soup until ready, about 20 minutes.
- Large white beans: 225 g
- Potato: 3 pieces