Spicy bean soup with chilli

Bean soup, as mothers used to cook, with white beans, carrots and potatoes soaked for at least a few hours beforehand, simple, homemade, childhood food. Let’s make the bean soup a little spicier, with chili peppers and tomato paste. Especially since beans are a super food – high in fiber, high in protein, low in fat – many reasons to eat more often!

Spicy bean soup, what you will need: mise en place

The main tip shared by professional chefs is to prepare everything before you start cooking. It even has a name: mise en place – everything is in place. Prepare all the ingredients, put together all the tools, read the recipe from beginning to end, in other words, know what you are doing and then the process will go smoothly, without any surprises, and the dish will turn out delicious.

So, savory bean soups mise en place as follows:

Tools:

Sharp knife, cutting board, bowls for cut vegetables, potato peeler, pot – casserole, ladle.

Products:

Olive oil for frying

1 large onion, chopped

2 large carrots, diced

2 celery stalks, cut into slices

1 large spoonful of tomato paste

1 teaspoon of chili pepper

2 x 400 g cans of white cannellini beans, drained, beans rinsed under cold running water

1 liter of hot broth (suitable for chicken or vegetables), read how to make homemade here.

Parsley leaves

Freshly ground pepper, salt

Variants

Variants

This savory bean soup can also be served thick – pureed, if you like it more, just thin it before serving.

If you like chickpeas, replace one can of beans with chickpeas – and here’s a new taste of soup.

You can season the soup with hard cheese – parmesan shavings will work perfectly.

Delicious!