Usually soups are cooked, but we offer you an interesting version of the first course - baked soup with beans and sorrel. This soup is more nutritious, and the beans go well with the sourness of fresh sorrel.
Pick your recipe
You will need
- - 1 kg of beans;
- - 1 kg of tomatoes;
- - 500 g of green onions;
- - 300 g of sorrel and spinach;
- - 1 ciabatta;
- - 2 stalks of celery;
- - 5 cloves of garlic;
- - a bunch of parsley, basil;
- - 10 tbsp. tablespoons of olive oil;
- - black pepper, salt.
Instruction manual
1
Preheat the oven to 220 degrees. Soak the beans for a couple of hours in cold water, then boil, adding to it a bunch of parsley, 1 tomato and 3 cloves of garlic. Cut along each ciabatta, then in half into four parts, put on a baking sheet, put in the oven for 5 minutes.
2
Boil the sorrel in boiling water for 5 minutes, remove it with a slotted spoon. In the same water, boil the spinach separately, also pull it out, save the water. Scald tomatoes, peel, cut into cubes. Chop the remaining garlic, chives, and celery stalks.
3
Heat 3 tablespoons of olive oil in a large skillet, fry the garlic, add the onions and celery, simmer for several minutes. Add the pulp of tomatoes, salt, stew for half an hour.
4
Mash half the beans with a fork, adding water in which it was cooked. Put mashed beans in a pan to vegetables, add sorrel with spinach, cook for several minutes.
5
Put half the bread in a heat-resistant form, pour 3 tablespoons of olive oil, top with soup, sprinkle with mashed beans, pepper, salt, cover with bread. Pour olive oil again, add a little water, in which sorrel with spinach was cooked. Bake for 20 minutes, then sprinkle baked soup with beans and sorrel basil, serve immediately.