White bean soup with savory herb bio
Savory (Satureja montana) is so inextricably linked with legumes in Provençal and Italian cuisine that the herb is literally called "the herb of beans" in some regions. In this recipe we make a simple white bean soup where savory takes center stage: peppery, herby and savory in flavor, and at the same time a support for smooth digestion.
Prep Time
10 minCook Time
30 minTotal
40 minDifficulty
MediumServings
4
Ingredients
- 400 g witte bonen (uit blik of gaargekookt)
- 1 ui fijngesneden
- 3 teentjes knoflook fijngesneden
- 2 stengels bleekselder in stukjes
- 1 stuks wortel in blokjes
- 400 g gepelde tomaten (blik)
- 1 l groentenbouillon
- 1 tl bonenkruid bio
- 1 tl paprika gerookt
- 2 el olijfolie
- zeezout
- peper zwart
- 1 bos verse peterselie of bonenkruid
Cook Time
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1Heat the olive oil in a large pot over medium-high heat. Sauté the onion and garlic for 3 minutes until translucent.
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2Add the carrot and celery and cook for another 3 minutes.
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3Add the peeled tomatoes, broth, savory and smoked paprika powder. Bring to a boil.
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4Add the white beans and let simmer gently for 20 minutes.
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5Puree a third of the soup with an immersion blender for a creamier texture, or leave completely chunky for a more rustic version.
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6Season with salt and pepper. Serve with fresh bread and a sprig of parsley or extra savory.
Tips
- Add a splash of lime juice just before serving for a fresh, bright finish.
- Replace the white beans with chickpeas or lentils for variation.
- The soup tastes even better the next day because the flavors have infused further.