Bean soup with oregano
Bean soup with oregano

Hey everyone, it is me, Dave, welcome to our recipe page. Today, I will show you a way to prepare a distinctive dish, bean soup with oregano. One of my favorites food recipes. This time, I will make it a bit tasty. This will be really delicious.

Simmer beans gently for approximately two hours. Once beans are cooked, drain them then salt them. (Reserve cooking water.) In a pan, put the garlic, beans, chilli, oregano, a few cups of the bean water and Serve soup in a bowl with a drizzle of strong flavored extra virgin olive oil and choped parsley. This beautiful butter bean soup is given a lift with a squeeze of lemon in this simple, but very satisfying, classic Italian soup.

Bean soup with oregano is one of the most favored of current trending meals on earth. It is appreciated by millions every day. It’s simple, it is fast, it tastes yummy. They are nice and they look wonderful. Bean soup with oregano is something which I have loved my entire life.

To get started with this particular recipe, we have to first prepare a few components. You can cook bean soup with oregano using 10 ingredients and 5 steps. Here is how you cook that.

The ingredients needed to make Bean soup with oregano:
  1. Get 1 large onion, sliced thinly
  2. Prepare 1/2 kg haricot beans, soaked overnight, and drained.
  3. Make ready 1 tea spoon sugar
  4. Get 1 stick celery, chopped
  5. Prepare 1 carrot, sliced into rings
  6. Make ready 1 bunch parsley, finely chopped
  7. Make ready 2-3 sprigs fresh oregano or 1/2 tsp dry
  8. Make ready 1 cup olive oil
  9. Make ready the juice of 1 lemon
  10. Take salt, pepper

Try this vegan Mediterranean White Bean Soup for lunch or dinner. It's a quick gluten free soup recipe that's filled with vegetables and plant-based protein. Since it's a Mediterranean white bean soup, I think thyme and oregano work really well with the flavors. Spinach (optional): You can use other.

Steps to make Bean soup with oregano:
  1. Bring the beans to a boil, then drain and discard the water.
  2. Heat 2-3 tablespoons of olive oil in a large lidded pot, and sauté the onion slices for 2-3 minutes till soft.
  3. Add the beans, the sugar, the celery and the carrot.  Stir and add enough hot water to cover the contents of the pot.
  4. Cover the pot and let the beans simmer for 1 hour, till tender.  If after that cooking time the beans are still not soft, add some more hot water and allow to simmer for longer.
  5. Turn the heat up, season to taste with salt and  pepper, and add the rest of the olive oil.  As soon as the soup begins to thicken, remove from the heat, stir in  the lemon juice, sprinkle with the parsley and the oregano, and serve.

Bean soups have the distinct advantage of tasting terrific either way. Serve with Parmesan toasts and extra Parmesan for sprinkling. Stir in tomatoes, kidney beans, garbanzo beans, lentils, tomato paste, oregano, pepper, and salt. For the lentils I used a small can of condensed lentil soup. That pretty much took care of the spices and both the salt and the oregano werent neccessary.

So that’s going to wrap this up with this exceptional food bean soup with oregano recipe. Thank you very much for reading. I’m sure that you will make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!