Emirati-style Bean Soup

Ingredients

This Emirati adaptation of the Croatian Fižolova mineštra incorporates traditional Emirati spices and flavors to create a unique and distinct dish. The original recipe is transformed by the addition of Middle Eastern spices like cumin, coriander, and turmeric, which infuse the soup with a warm and aromatic profile. The use of saffron, a prized ingredient in Emirati cuisine, adds a touch of luxury and imparts a beautiful golden color to the soup. We alse have the original recipe for Fižolova mineštra, so you can check it out.

• 2 cups (400g) dried white beans, soaked overnight 2 cups (400g) dried white beans, soaked overnight
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 large onion, finely chopped 1 large onion, finely chopped
• 3 cloves garlic, minced 3 cloves garlic, minced
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon ground coriander 1 teaspoon ground coriander
• 1 teaspoon ground turmeric 1 teaspoon ground turmeric
• 1 teaspoon saffron threads 1 teaspoon saffron threads
• 4 cups (950ml) vegetable broth 4 cups (950ml) vegetable broth
• 2 tomatoes, diced 2 tomatoes, diced
• 1 carrot, diced 1 carrot, diced
• 1 celery stalk, diced 1 celery stalk, diced
• Salt and pepper, to taste Salt and pepper, to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 5g, 0.5g
• Carbohydrates (total, sugars): 45g, 5g
• Protein: 12g
• Fiber: 12g
• Salt: 1g

Preparation

1. 1.
   Drain and rinse the soaked white beans.
2. 2.
   In a large pot, heat the vegetable oil over medium heat. Add the chopped onion and minced garlic, and sauté until golden and fragrant.
3. 3.
   Add the ground cumin, ground coriander, ground turmeric, and saffron threads to the pot. Stir well to coat the onions and garlic with the spices.
4. 4.
   Add the soaked white beans, vegetable broth, diced tomatoes, diced carrot, and diced celery to the pot. Season with salt and pepper to taste.
5. 5.
   Bring the soup to a boil, then reduce the heat to low and simmer for about 1 hour, or until the beans are tender and the flavors have melded together.
6. 6.
   Once the soup is cooked, use an immersion blender or a potato masher to partially puree the soup, leaving some beans intact for texture.
7. 7.
   Serve the Emirati-style Bean Soup hot, garnished with fresh cilantro.

Treat your ingredients with care...

• Saffron — To enhance the flavor and aroma of saffron, soak the threads in a tablespoon of warm water for 10 minutes before adding them to the soup.

Tips & Tricks

• For a creamier texture, blend a portion of the soup until smooth and then mix it back into the pot.
• Adjust the spice levels according to your preference by adding more or less cumin, coriander, and turmeric.
• Serve the soup with a squeeze of fresh lemon juice for a tangy twist.
• This soup tastes even better the next day, so consider making it in advance and reheating it when ready to serve.
• Customize the toppings by adding a dollop of Greek yogurt or a sprinkle of toasted sesame seeds.

Serving advice

Serve the Emirati-style Bean Soup as a main course accompanied by warm Arabic bread or fluffy rice. It can also be served as a starter or a side dish alongside grilled meats or roasted vegetables.

Presentation advice

Garnish the soup with a drizzle of olive oil and a sprinkle of saffron threads for an elegant touch. Serve it in individual bowls and pair it with a side of warm bread to complete the presentation.