Ingredients with Measurements:
- 1 pound dried lupini beans, soaked overnight
- 1 onion, chopped
- 2 garlic cloves, minced
- 2 celery stalks, chopped
- 2 carrots, chopped
- 1 bay leaf
- 1 teaspoon dried thyme
- 6 cups vegetable broth
- 2 tablespoons olive oil
- 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 lupini beans and set aside.
2. In a large pot, heat the olive oil over medium heat. Add the chopped onion, garlic, celery, and carrots. Cook until the vegetables are tender, about 5-7 minutes.
3. Add the drained lupini beans, bay leaf, thyme, and vegetable broth to the pot. Bring to a boil, then reduce the heat to low and let simmer for 1-2 hours, or until the beans are tender.
4. Remove the bay leaf from the pot. Using an immersion blender or regular blender, puree the soup until smooth.
5. Season with salt and pepper to taste.
Time:
Preparation time: 15 minutes
Cooking time: 1-2 hours
Temperature:
Simmer over low heat
Serving size:
6-8 servings
Nutritional information:
Calories per serving: 250
Fat: 5g
Carbohydrates: 40g
Protein: 12g
Fiber: 12g
Substitutions for ingredients:
- You can use chicken or beef broth instead of vegetable broth.
- If you don't have dried lupini beans, you can use canned lupini beans.
Variations:
- Add chopped kale or spinach to the soup for extra nutrition.
- Top with croutons or grated Parmesan cheese for added flavor.
Tips and tricks:
- Soaking the lupini beans overnight will help them cook faster and more evenly.
- If the soup is too thick, add more broth or water to thin it out.
- If you prefer a chunkier soup, skip the pureeing step.
Storage instructions:
Store any leftover soup in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the soup on the stove over low heat, stirring occasionally, until heated through.
Presentation ideas:
Serve the soup in bowls, garnished with fresh herbs or a drizzle of olive oil.
Garnishes:
Fresh herbs, croutons, grated Parmesan cheese
Pairings:
Crusty bread, salad, roasted vegetables
Suggested side dishes:
Garlic bread, roasted vegetables, salad
Troubleshooting advice:
- If the soup is too thin, let it simmer for a bit longer to reduce and thicken.
- If the soup is too thick, add more broth or water to thin it out.
Food safety advice:
- Make sure to soak the lupini beans overnight to ensure they are fully cooked and safe to eat.
- Store any leftover soup in the refrigerator and consume within 3 days.
Food history:
Lupini beans have been a staple food in the Mediterranean region for centuries. They are high in protein and fiber, making them a nutritious addition to soups and stews.
Flavor profiles:
This soup has a rich, savory flavor with hints of thyme and garlic.
Serving suggestions:
Serve this soup as a main course with crusty bread and a side salad.
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Taste: Savory, Salty, Herbaceous, Earthy, Tangy