Ingredients with Measurements:
- 1 lb. dried white beans, soaked overnight
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 tbsp. olive oil
- 4 cups chicken or vegetable broth
- 1 lb. fresh spinach, washed and chopped
- 2 large tomatoes, diced
- Salt and pepper to taste
Special equipment needed:
- Large pot
- Immersion blender or regular blender
Step-by-step instructions:
1. Drain and rinse the soaked beans.
2. In a large pot, sauté the onion and garlic in olive oil until softened.
3. Add the beans and broth to the pot and bring to a boil.
4. Reduce heat and simmer for 1-2 hours until the beans are tender.
5. Using an immersion blender or regular blender, puree the soup until smooth.
6. Add the chopped spinach and diced tomatoes to the pot and simmer for an additional 10-15 minutes until the spinach is wilted and the tomatoes are soft.
7. Season with salt and pepper to taste.
Time:
Preparation time: 10 minutes
Cooking time: 1-2 hours
5. Temperature:
Simmer on low heat.
Serving size:
4-6 servings.
Nutritional information:
Calories: 250
Fat: 6g
Carbohydrates: 38g
Protein: 15g
Fiber: 12g
Substitutions for ingredients:
- Cannellini beans can be used instead of white beans.
- Kale or Swiss chard can be used instead of spinach.
- Canned tomatoes can be used instead of fresh tomatoes.
Variations:
- Add cooked bacon or ham for a meatier version.
- Add diced potatoes for a heartier soup.
- Use vegetable broth for a vegetarian version.
Tips and tricks:
- Soaking the beans overnight will reduce cooking time.
- Use an immersion blender for easier pureeing.
- Adjust seasoning to taste.
Storage instructions:
Store in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat on the stove over low heat until warmed through.
Presentation ideas:
Serve in individual bowls with a dollop of sour cream and a sprinkle of chopped parsley.
Garnishes:
Sour cream, chopped parsley, croutons.
Pairings:
Crusty bread, salad.
Suggested side dishes:
Grilled cheese sandwich, Caesar salad.
Troubleshooting advice:
- If the soup is too thick, add more broth or water.
- If the soup is too thin, simmer for a longer period of time to reduce.
Food safety advice:
- Make sure to soak the beans overnight to reduce cooking time and ensure they are fully cooked.
- Store leftovers in the refrigerator and consume within 3 days.
Food history:
Bouneschlupp is a traditional Luxembourgish soup made with green beans and potatoes. This version adds spinach and tomatoes for a twist on the classic recipe.
Flavor profiles:
Savory, earthy, slightly sweet.
Serving suggestions:
Serve hot with crusty bread for dipping.
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Region: Luxembourg