Turkish White Bean and Vegetable Soup Recipe
A thick, homemade soup with white beans, carrot and celery is a bowl full of comfort on a chilly day. In Turkish homes, legumes often end up in soups that are hearty enough that you don’t need a second course. The flavor is a bit like Italian minestrone, but simpler and more focused on the beans.
This soup combines the comfort of a thick, bean-based broth with simple vegetables and classic Turkish home-style seasoning. It’s easy to make, budget-friendly, and hearty enough to serve as a complete meal, similar to minestrone but with a clear focus on white beans.
Chef's tips
Use good-quality olive oil, as its flavor is noticeable in such a simple soup. If you cook your own beans instead of using canned, season the cooking water lightly with salt and bay leaf for extra depth. Let the soup rest for 10–15 minutes off the heat before serving so the flavors can settle.
How to serve
Serve with crusty bread, Turkish flatbread or a small bowl of plain rice. A spoonful of thick yogurt or a squeeze of lemon juice on top brightens the flavors. For a more substantial meal, add a simple salad of tomatoes, cucumbers and onions on the side.
Ingredients
- white beans - 400 g
- carrot - 2 pieces
- celery stalks - 2 stalks
- onion - 1 piece
- garlic - 2 cloves
- chopped tomatoes - 200 g
- vegetable stock - 900 ml
- olive oil - 2 tablespoons
- bay leaf - 1 piece
- parsley finely chopped - 2 tablespoons
- salt - 0.75 teaspoons
- black pepper - 0.25 teaspoons
Preparation
- If you are using canned beans, drain them in a sieve and rinse under cold water; if using cooked beans, drain off the cooking liquid.
- Peel the carrot and slice into half-moons, wash the celery and slice into thin pieces, peel the onion and dice finely.
- Peel the garlic and chop finely.
- Heat the olive oil in a large pot over medium heat, add the onion, carrot and celery, and sauté for 5–6 minutes, stirring, until the vegetables soften slightly.
- Add the garlic and cook for about 30 seconds more, until fragrant.
- Add the canned tomatoes, bay leaf and vegetable stock, stir and bring to a boil.
- Add the beans, reduce the heat to medium and cook the soup for 25–30 minutes, until the vegetables are tender and the flavors have melded.
- Remove the bay leaf, then season the soup with salt and pepper to taste.
- Finely chop the parsley and add it to the soup just before serving, stirring gently.
- Serve the soup hot in bowls, and if you like, drizzle a little olive oil on top.
Storage
Zupa z fasolą dobrze znosi przechowywanie; po wystudzeniu przełóż ją do pojemników i trzymaj w lodówce do 4 dni lub zamroź do 3 miesięcy.
