Ingredients with Measurements:
- 1 cup dried chickpeas, soaked overnight
- 1 cup dried white beans, soaked overnight
- 1 onion, chopped
- 2 garlic cloves, minced
- 2 carrots, chopped
- 2 celery stalks, chopped
- 1 leek, chopped
- 1 potato, peeled and chopped
- 1 tomato, chopped
- 1 tablespoon tomato paste
- 1 teaspoon smoked paprika
- 1 teaspoon dried thyme
- 1 bay leaf
- Salt and pepper to taste
- 8 cups vegetable broth
- 1 cup short pasta, such as macaroni or ditalini
- 1 cup cooked rice
- 1 cup cooked chickpeas
- 1 cup cooked white beans
- 1 cup chopped kale
- 1 cup chopped Swiss chard
- 1 cup chopped cabbage
Special equipment needed:
- Large pot
- Immersion blender (optional)
Step-by-step instructions:
1. In a large pot, sauté onion, garlic, carrots, celery, and leek until softened.
2. Add potato, tomato, tomato paste, smoked paprika, thyme, bay leaf, salt, and pepper. Cook for a few minutes until fragrant.
3. Add vegetable broth, chickpeas, and white beans. Bring to a boil and then reduce heat to a simmer. Cook for 1-2 hours until the beans are tender.
4. Remove the bay leaf and use an immersion blender to blend some of the soup to make it thicker (optional).
5. Add pasta, rice, chickpeas, white beans, kale, Swiss chard, and cabbage. Cook for another 10-15 minutes until the pasta is cooked and the greens are wilted.
6. Adjust seasoning to taste.
Time:
Preparation time: 15 minutes
Cooking time: 2-3 hours
Temperature:
Simmer on low heat.
Serving size:
6-8 servings
Nutritional information:
Calories: 347
Fat: 2g
Carbohydrates: 67g
Fiber: 18g
Protein: 19g
Substitutions for ingredients:
- You can use any type of beans you like instead of chickpeas and white beans.
- You can use any type of greens you like instead of kale, Swiss chard, and cabbage.
Variations:
- You can add other vegetables such as zucchini, bell peppers, or green beans.
- You can add some chopped seitan or tofu for extra protein.
Tips and tricks:
- Soak the beans overnight to reduce cooking time.
- Use an immersion blender to make the soup thicker and creamier.
- Adjust the seasoning to your taste.
Storage instructions:
Store in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in a pot on the stove over low heat until heated through.
Presentation ideas:
Serve in a bowl with some crusty bread on the side.
Garnishes:
Sprinkle with some chopped fresh parsley or cilantro.
Pairings:
Serve with a glass of red wine.
Suggested side dishes:
Serve with a side salad or some roasted vegetables.
Troubleshooting advice:
- If the soup is too thick, add more vegetable broth or water.
- If the soup is too thin, cook it for a longer time to reduce the liquid.
Food safety advice:
Make sure to cook the beans thoroughly to avoid any foodborne illnesses.
Food history:
Escudella i Carn d'Olla is a traditional Catalan stew that is usually made with meat and vegetables. This vegetarian version is a healthier and more sustainable option.
Flavor profiles:
This soup is hearty, comforting, and flavorful. The smoked paprika adds a smoky and slightly spicy flavor, while the thyme and bay leaf add an earthy and herbal note.
Serving suggestions:
Serve as a main dish for lunch or dinner.
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Region: Spanish