Bean Soup with Zucchini
2 servings
20 minutes
Bean and zucchini soup is a true embodiment of simplicity and sophistication in European cuisine. This recipe combines the tender texture of red beans, the freshness of zucchini, and the spiciness of celery to create a harmonious and rich flavor. Historically, bean dishes were widely used in Mediterranean cuisine due to their nutritional value and richness in plant protein. The subtle aroma of oregano complements the composition while garlic adds a spicy depth. The light mashing of the soup gives it a velvety texture while maintaining the integrity of the ingredients. This soup is an ideal choice for a light yet hearty lunch that warms and satisfies. Serving it with olive oil and fresh parsley makes it even more aromatic and appetizing.
1
Boil the beans in 500 ml of boiling water for 2 minutes.
- Red kidney beans: 250 g
2
Clean the celery root, and cut the celery and zucchini into small cubes.
- Celeriac: 50 g
- Courgette: 150 g
3
Crush, clean, and finely chop the garlic; finely chop the parsley.
- Garlic: 1 clove
- Parsley: 10 g
4
In a large heavy pot, heat 3 tablespoons of olive oil and lightly sauté the celery root over medium heat for 2 minutes.
- Olive oil: 30 ml
- Celeriac: 50 g
5
Add zucchini and drained beans, add oregano and sauté for 2 minutes, add the water in which the beans were cooked, season with salt and pepper, and simmer for 8 minutes until the celery is tender.
- Courgette: 150 g
- Red kidney beans: 250 g
- Oregano: 25 g
- Sea salt: 5 g
6
Add garlic; lightly mash the finished soup with a potato masher to make it more uniform (but not to a puree, leave some solid pieces).
- Garlic: 1 clove
7
Pour 10 ml of olive oil, sprinkle with parsley, and serve.
- Olive oil: 30 ml
- Parsley: 10 g
