Haricot Bean Soup

Haricot Bean Soup

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Servings: 4
Calories: 190


  • 1 lb dried haricot beans soaked
  • 1 1/2 tbsp extra-virgin olive oil
  • 1/2 tsp bicarbonate of soda
  • salt

For the sauce:

  • 1 large clove garlic peeled and slightly crushed
  • 8 medium-sized ripe tomatoes peeled and seeded
  • 1/2 - 1 dried chilli pepper optional
  • pinch oregano
  • 2 tbsp extra-virgin olive oil
  • salt and freshly ground pepper

garnish with:

  • 4 sprigs basil

serve with:

  • garlic bread


  • Start preparation the day before you plan to serve this dish. Rinse the beans in a sieve and place in a bowl with enough cold water to amply cover them; add 1/2 tsp bicarbonate of soda.
  • Leave the beans to soak overnight or for more than 12 hours, then drain, place in a saucepan with enough water to cover them completely and bring slowly to the boil over a moderate heat. Cover, leaving a gap so that the steam can escape. Simmer very gently for about 1 1/2 hours or until the beans are very tender. Remove the scum from the surface of the water at intervals. Add a large pinch of salt when the beans are nearly done.
  • While the beans are cooking, make the sauce: heat the olive oil in a saucepan over a moderately low heat and add the whole garlic clove, partially crushed with a flat of a heavy knife blade. After about 1 minute, when the garlic is pale golden brown, add the chopped tomatoes. Turn up the heat, add the seeded, crumbled chilli pepper and a pinch of oregano; cook briskly, stirring, for 2 - 3 minutes. Set aside.
  • When the beans are done, put them with their cooking liquid through the vegetable mill with a fine-gauge disc fitted. Ladle the resulting puree into individual heated bowls, spoon some of the tomato mixture into the centre of each bowl, drizzle a little olive oil on to each serving and sprinkle with a generous amount of freshly ground black pepper.
  • Garnish with the basil sprigs and serve with garlic bread.
Calories: 190 kcal
Carbohydrates: 18 g
Protein: 4 g
Fat: 13g
Saturated Fat: 2 g
Sodium: 156 mg
Potassium: 830 mg
Fiber: 6 g
Sugar: 10 g
Vitamin A: 2902 IU
Vitamin C: 48 mg
Calcium: 69 mg
Iron: 2 mg
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