The Recipe: Classic Bean Soup

Why do you eat the same thing all the time?! Classic bean soup, or bean paste, if we cook a little pasta in it, is really good and it is necessary to keep this recipe. But it’s also time to upgrade it with more spice, with some red wine. With tomatoes and a very simple mashing technique to get rid of burns.

It differs from classic bean soup in:

1. Seasoning – in addition to bay leaf, which is really great in all bean dishes, we also add thyme, rosemary, and at the end parsley for freshness. if oz. When we don’t have fresh spices, we use dried spices.

2. Red wine – a classic bean soup is usually refreshed with a teaspoon of wine vinegar at the end, and the upgraded version is enriched with red wine. The red wine we add while cooking leaves a wonderful aroma and tastes amazing.

3. Tomatoes – add a spoonful of tomato concentrate to classic bean soup, add a little tomato puree to enhanced soups, and if they are in season, fresh tomatoes, which will freshen up the soup nicely.

4. Filtering – to thicken the soup, which is almost necessary, and not take only the water in which the beans float, use the filtering technique. At the end, take 2 tablespoons of the broth from the broth and blend it with a stick blender, then mix this thick mixture back into the broth to thicken it. So it is very easy and very very effective.

Just like in regular bean paste, you can also cook the noodles in this soup to make the soup more filling. Shake the small, uncooked pasta into the soup before draining to make the cooking process easier.

First, some ideas for really good developer classics:

Premium vegetarian rice

• Minestrone Berry Vegetables

• Vegetable gutta with sauerkraut

Beef stew with sauerkraut and turnip

• Natural vegetable soup or soup base

Find more ideas about soups and stews under the soup label.

Find more excellent and healthy recipes at


Ingredients (for 4 people):

2 tablespoons (olive) oil

1/2 onion

2 garlic cloves

1 sprig of rosemary (or 1/2 teaspoon dried)

1 tablespoon tomato concentrate

2 dl tomato paste

4 sprigs thyme (or 1 teaspoon dried)

1 handful of fresh cherry tomatoes or 1 large tomato (optional)

2 tablespoons red wine (and/or 1 tablespoon wine vinegar)

250gm cooked beans

1 bay leaf

1 liter vegetable soup base (or water and soup cubes)

1 bunch fresh parsley (or 1 teaspoon dried)


Heat the oil in a large frying pan and saute the chopped onions. Add minced garlic, tomato concentrate, and chopped rosemary and stir. Add the cooked beans, tomato puree, bay leaf, thyme, wine and soup base, mix well and simmer for about 15 minutes. To add pasta, add it now.

First, urgently take the bay leaf from the soup, then transfer 2 tablespoons of the soup to a mixing bowl, add more parsley if desired and mix. Pour this thick mixture back into the broth, stir and try. Add tomatoes, pepper and salt if needed.

Serve soup in cups or on a plate, add pepper to taste, garnish with some fresh parsley and serve.


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