Luxembourgian Bean Soup

Ingredients

• 2 cups (400g) dried white beans 2 cups (400g) dried white beans
• 1 onion, finely chopped 1 onion, finely chopped
• 2 carrots, diced 2 carrots, diced
• 2 celery stalks, diced 2 celery stalks, diced
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 bay leaf 1 bay leaf
• 1 teaspoon dried thyme 1 teaspoon dried thyme
• 1 teaspoon paprika 1 teaspoon paprika
• 4 cups (950ml) vegetable broth 4 cups (950ml) vegetable broth
• Salt and pepper, to taste Salt and pepper, to taste
• Fresh parsley, for garnish Fresh parsley, for garnish

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 5g, 1g
• Carbohydrates (total, sugars): 42g, 6g
• Protein: 12g
• Fiber: 12g
• Salt: 1.5g

Preparation

1. 1.
   Soak the dried white beans in water overnight. Drain and rinse before using.
2. 2.
   In a large pot, heat the olive oil over medium heat. Add the chopped onion, carrots, celery, and minced garlic. Sauté until the vegetables are softened.
3. 3.
   Add the soaked white beans, bay leaf, dried thyme, and paprika to the pot. Stir well to combine.
4. 4.
   Pour in the vegetable broth and bring the mixture to a boil. Reduce the heat to low, cover the pot, and simmer for about 1 hour or until the beans are tender.
5. 5.
   Remove the bay leaf from the soup and season with salt and pepper to taste.
6. 6.
   Using an immersion blender or a regular blender, puree about half of the soup until smooth. This will give the soup a creamy texture while still maintaining some chunkiness.
7. 7.
   Serve the Luxembourgian Bean Soup hot, garnished with fresh parsley.

Treat your ingredients with care...

• Dried white beans — Make sure to soak the beans overnight to ensure they cook evenly and become tender.

Tips & Tricks

• For a smoky flavor, you can add a small amount of liquid smoke or smoked paprika to the soup.
• Customize the soup by adding other vegetables such as potatoes or leeks.
• Serve the soup with a dollop of sour cream or a sprinkle of grated cheese for added richness.
• Leftovers can be stored in the refrigerator for up to 3 days or frozen for future enjoyment.
• To make the soup heartier, you can add cooked rice or pasta.

Serving advice

Serve the Luxembourgian Bean Soup as a main course, accompanied by crusty bread or a side salad. It is also delicious when topped with a drizzle of olive oil and a sprinkle of fresh parsley.

Presentation advice

Present the Luxembourgian Bean Soup in individual bowls, garnished with a sprig of fresh parsley. Serve it alongside a slice of crusty bread for a complete and satisfying meal.