Ingredients with Measurements:
- 1 cup dried white beans, soaked overnight
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 garlic cloves, minced
- 2 cups chopped sea purselane
- 4 cups vegetable broth
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 lemon, juiced
Special equipment needed:
- Immersion blender or regular blender
Step-by-step instructions:
1. Drain and rinse the soaked white beans. Set aside.
2. In a large pot, heat the olive oil over medium heat. Add the chopped onion and garlic and sauté for 5 minutes or until the onion is translucent.
3. Add the chopped sea purselane to the pot and sauté for another 5 minutes.
4. Add the soaked white beans, vegetable broth, dried thyme, salt, and black pepper to the pot. Bring to a boil, then reduce the heat and let simmer for 45 minutes or until the beans are tender.
5. Using an immersion blender or regular blender, puree the soup until smooth.
6. Add the lemon juice to the soup and stir to combine.
7. Serve hot and enjoy!
- Time:
Preparation time: 10 minutes
- Cooking time: 1 hour
Temperature:
- Simmer on low heat
Serving size:
- Makes 4 servings
Nutritional information:
- Calories: 240
- Fat: 4g
- Carbohydrates: 40g
- Protein: 14g
- Fiber: 12g
Substitutions for ingredients:
- Cannellini beans can be used instead of white beans.
- Chicken or beef broth can be used instead of vegetable broth.
- Fresh thyme can be used instead of dried thyme.
Variations:
- Add diced potatoes or carrots for a heartier soup.
- Top with croutons or grated Parmesan cheese for added texture and flavor.
Tips and tricks:
- Make sure to soak the white beans overnight for easier cooking.
- Use an immersion blender for easier blending and less mess.
- Adjust the seasoning to taste.
Storage instructions:
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat in a pot over low heat, stirring occasionally, until heated through.
Presentation ideas:
- Serve in a bowl with a drizzle of olive oil and a sprig of fresh thyme.
Garnishes:
- Croutons, grated Parmesan cheese, chopped parsley, or a dollop of sour cream.
Pairings:
- Serve with a crusty bread or a side salad.
Suggested side dishes:
- Garlic bread, Caesar salad, or roasted vegetables.
Troubleshooting advice:
- If the soup is too thick, add more broth or water to thin it out.
- If the soup is too thin, let it simmer for longer to thicken.
Food safety advice:
- Make sure to properly soak and cook the white beans to avoid any digestive issues.
Food history:
- Sea purselane is a type of succulent plant that grows along the coastlines of many countries. It has been used in traditional medicine and cuisine for centuries.
Flavor profiles:
- The soup has a savory and slightly tangy flavor from the sea purselane and lemon juice.
Serving suggestions:
- Serve as a light lunch or dinner.
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