From the page: Yesterday's beans have a future
Idea 3
Creamy soup
Bean soups were born in family kitchens as a way to stretch Sunday lunch: leftovers became the next day's meal. It works because the beans are already cooked and soft — when blended, the starch and skins turn into a natural cream that needs no flour or heavy cream.
What you need
- 2 to 3 ladles of cooked beans with broth
- 1 clove of garlic and half an onion, chopped
- 1 tablespoon of olive oil or oil
- Salt, black pepper, and herbs to taste
- Half a cup of water if the broth is scarce
- Blender or immersion blender
How to make it
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1
Sauté the garlic and onion in olive oil until golden — this creates the flavor base the beans alone wouldn't have.
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2
Add the beans with the broth and the water, and let it boil for 5 minutes so the flavors blend.
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3
Blend everything in the blender (or with the immersion blender directly in the pot) until smooth — the bean starch thickens the soup naturally.
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4
Return to low heat for another 3 minutes, adjusting the salt and pepper.
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5
Finish with fresh herbs on top when serving, to keep freshness and color.
Finishing touches
Serve with toasts or a crispy farofa on top to create a texture contrast. If you want a richer version, a drizzle of extra virgin olive oil when serving changes everything.
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