Batch Cooking:

Batch Cooking:

Kuru Fasulye Çorbası (Cannellini Bean Soup)

By Meliz Cooks

I’m all about reducing food waste, so this is a great way to use up any leftover vegetables from your fridge and makes the most out of simple store cupboard ingredients.

Ingredients

    • 3 tbsp olive oil
    • 1 large onion, finely chopped
    • 3 large carrots, 2 finely chopped, 1 roughly chopped
    • 4 large sticks celery (and leaves), 2 finely chopped, 2 roughly chopped
    • 3 potatoes, peeled and roughly chopped
    • 2 tsp tomato puree / sweet red pepper paste
    • 4 garlic cloves, peeled, bashed and roughly chopped
    • 1 bay leaf
    • Few sprigs thyme (just the leaves)
    • 1 can chopped tomatoes
    • 1 tbsp finely chopped fresh parsley
    • 2 vegetable stock cubes OR 1 tub fresh vegetable stock topped up to 2.5 ltr with boiling water
    • 2 cans washed and drained cannellini beans or 500g cooked cannellini beans (250g dried beans that have been soaked overnight and then cooked in fresh water for an hour to an hour and a half or so)

Method

  1. Add olive oil to a large / stock pot (min 3 litres) on a med-low heat.
  2. Add onions and soften for 10-12 mins (turn the heat down if they’re browning, they should soften and turn jammy and translucent).
  3. Add the finely chopped carrots, celery and bay and sautée for another 8-10 mins (add a little more oil if you think necessary).
  4. Pour in the chopped tomatoes and garlic and soften for a couple of minutes before adding the tomato puree / red pepper paste.
  5. Next, add the chunky chopped carrots, celery (and leaves), potatoes and thyme leaves, coating everything in the softened veg and oils.
  6. Add the beans, stir well but gently, before adding the the parsley andthe stock.
  7. Bring up to a rolling boil, turn down the heat to a simmer put the lid on and cook for 35-40 mins until the potatoes have softened.
  8. Turn off the heat and let the soup rest with the lid on for 20-30 mins before serving. Tip: Gently mash a few of the potatoes into the soup to give it a creamier texture.
  9. Serve with pul biber / chilli flakes, fresh parsley and a squeeze of fresh lemon juice.

 

 

 

Again, you can save any leftovers for another time, simply let the soup cool down and either pop in the fridge for the next day or put into a freezer-proof container then freeze until needed.