Sorrel and kidney bean soup
Sorrel and kidney bean soup by Greek chef Akis Petretzikis. A delicious, hearty soup that is aromatic, energizing and full of taste, vitamins, beans and sorrel!
6 Servings
| Nutrition (1 serv.) | Amount | Nutrition (1 serv.) | Amount |
|---|---|---|---|
| Calories | 267 kcal | Sugar | – |
| Carbs | – | Cholesterol | – |
| Protein | – | Sodium | – |
| Fat | – | Fiber | – |
| Sugar | – | ||
| Cholesterol | – | ||
| Sodium | – | ||
| Fiber | – |
Prep Time: 20 min Cook Time: 25 min Total Time: 45 min
https://akispetretzikis.com/en/recipe/1471/soypa-me-fasolia-kai-lapatha
Ingredients
2 tablespoon(s) olive oil
2 leeks
1 onion
2 clove(s) of garlic
1 bay leaf
salt
1000 g stock
400 g red beans
1 bunch sorrel
pepper
Instructions
Heat the oil in a large pot over medium heat.
Add the leaks, onion, garlic, bay leaf and a large pinch of salt. Cook for about 10 minutes, just enough to soften them.
Add the vegetable stock and kidney beans. Turn up heat. As soon as the soup comes to a boil, lower heat and simmer until all of the ingredients soften. This should take about 20 minutes. Remove and discard bay leaf.
Carefully puree 2 cups of soup in a blender. Return puree to pot. Add the sorrel leaves and cook for about 3 minutes over medium to high heat. When the leaves soften, season with salt and pepper and serve immediately.