This bean soup is full of delicious flavors and nutrients for a healthy, family friendly meal.
- 1 yellow onion, diced
- 3 cloves of garlic, minced
- 1 can (15.5 0z) diced tomatoes
- 1 can (15.5 0z) red kidney beans, rinsed and drained
- 1 can (15.5 0z) great northern beans, rinsed and drained
- 1 can (15.5 0z) white kidney beans, rinsed and drained
- 1 quart of chicken or vegetable stock
- 1 pinch of saffron
- 3 bay leaves
- 2 tsp smoked paprika
- 3 belgian endives, thinly sliced
- 1/4 c capers, drained
- olive oil, as needed
- salt and pepper to taste
- 1 shallot, thinly sliced
- 2 cloves of garlic, thinly sliced
- 1 bunch of mint, cut into thin strips, or chiffonade
- 1 bunch of green onions, thinly sliced
- canola oil- enough to cover your garlic and shallots in your saute pan
- salt to taste
In a large pot, heat up olive oil over medium heat until it shimmers. Add garlic and onions and sweat, or cook until translucent. Next, add in the tomatoes and cook, stirring occasionally, until tomatoes are a dark red color, about 8 minutes. Finally, add in the beans, capers, stock, smoked paprika, saffron, bay leaves and endives. Bring to a boil and reduce to a simmer until the soup reaches your desired consistency (~30 minutes). Season with salt and pepper to taste.
Right before serving the soup, prepare your garnish. Heat up canola oil in a small frying pan and add garlic and shallots. Cook shallots and garlic until they are a golden brown color (about 2-3 minutes). Remove from the oil with a slotted spoon and place them on a paper towel lined plate. Season with salt.
Serve soup with a generous amount of mint, green onions and a handful of crispy shallots and garlic.
- Cuisine: spanish