Spicy soup with beans, rice and tomatoes
6 servings
70 minutes
Spicy soup with beans, rice, and tomatoes is a true embodiment of Italian culinary passion, where the simplicity of ingredients meets the richness of flavor. This recipe has roots in traditional Italian village kitchens where masters prepared hearty, aromatic dishes from accessible products. The thick texture of the soup with soft rice and tender beans is beautifully complemented by tangy-sweet tomatoes, while spices – cumin, coriander, and allspice – add exquisite depth. The light creaminess of yogurt and crunchy pistachios complete the flavor composition, creating a perfect balance. This soup warms and satisfies; it can be served as a full lunch or dinner while enjoying every sip of aromatic perfection.
1
Chop the onion and garlic in a blender. Heat oil in a large pot over medium heat. Add the onion and garlic, season with salt and pepper, and sauté for about 3 minutes, stirring frequently until softened. Add cumin, coriander, and allspice and sauté for about 5 minutes until the onion is golden brown. Add tomatoes and simmer for about 5 minutes until thickened, stirring often.
- Onion: 2 heads
- Garlic: 4 cloves
- Olive oil: 1 glass
- Salt: to taste
- Ground black pepper: to taste
- Ground caraway: 2 teaspoons
- Ground coriander: 1 teaspoon
- Allspice berries (whole): 1 teaspoon
- Tomatoes: 450 g
2
Pour in the broth and bring to a boil. Add the beans, reduce the heat, and let simmer partially covered for 20 minutes. Add the rice and let simmer partially covered for 30-35 minutes, until the rice and beans are tender; season with salt and pepper.
- Vegetable broth: 8 glasss
- Beans (broad beans): 1 jar
- Brown rice: 1 glass
- Salt: to taste
- Ground black pepper: to taste
3
Before serving, drizzle the soup with yogurt and sprinkle with pistachios.
- Yoghurt: 1 glass
- Roasted pistachios: 1 glass