White Bean and Garlic Soup with Turmeric, Extremaduran Style

Ingredients

In this adaptation, we have replaced some of the original ingredients with those commonly found in Extremaduran cuisine. The traditional Maltese dish uses local ingredients such as broad beans and parsley, while we have substituted them with white beans and turmeric to align with the flavors of Extremadura. This modification adds a unique twist to the dish, infusing it with the essence of the Spanish region. We alse have the original recipe for Fażola bajda bit-tewm u t-tursin, so you can check it out.

• 2 cups (400g) dried white beans 2 cups (400g) dried white beans
• 6 cups (1.4L) vegetable broth 6 cups (1.4L) vegetable broth
• 6 cloves of garlic, minced 6 cloves of garlic, minced
• 1 onion, finely chopped 1 onion, finely chopped
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 teaspoon ground turmeric 1 teaspoon ground turmeric
• 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): 6g, 1g
• Carbohydrates (total, sugars): 40g, 4g
• Protein: 12g
• Fiber: 10g
• Salt: 1g

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 minced garlic and chopped onion, and sauté until fragrant and golden.
3. 3.
   Add the soaked white beans to the pot and stir well to combine with the garlic and onion.
4. 4.
   Pour in the vegetable broth and bring to a boil. Reduce the heat to low and simmer for about 1 hour, or until the beans are tender.
5. 5.
   Stir in the ground turmeric and season with salt and pepper to taste. Simmer for an additional 10 minutes to allow the flavors to meld together.
6. 6.
   Remove from heat and let the soup cool slightly. Using an immersion blender or a regular blender, puree the soup until smooth and creamy.
7. 7.
   Return the soup to the pot and reheat gently if needed. Adjust the seasoning if necessary.
8. 8.
   Serve the Sopa de Alubias Blancas y Ajo con Cúrcuma hot, garnished with fresh parsley.

Treat your ingredients with care...

• White beans — Soaking the dried white beans overnight helps to reduce the cooking time and ensures they cook evenly. If you're short on time, you can also use canned white beans, but make sure to rinse them thoroughly before using.
• Turmeric — Turmeric has a vibrant yellow color and can stain surfaces easily. Be cautious while handling it and avoid contact with clothing or countertops.

Tips & Tricks

• For a creamier texture, reserve a small portion of the cooked white beans before blending the soup. Stir them back into the pureed soup for added texture.
• Add a squeeze of lemon juice before serving to brighten the flavors of the soup.
• Serve the soup with crusty bread or croutons for a satisfying meal.

Serving advice

Serve the Sopa de Alubias Blancas y Ajo con Cúrcuma as a comforting main course, accompanied by a side of crusty bread or a fresh green salad.

Presentation advice

Garnish each bowl of soup with a sprig of fresh parsley and a drizzle of olive oil for an elegant touch. Serve in rustic bowls to enhance the traditional feel of the dish.