Levantine cuisine · Soups & Stews

Shorbat Fasolia Bayda

White bean soup with tomato paste, plenty of garlic and cumin, soaked overnight and simmered until soft.

Ingredients · for 4 servings

• 300 g dried white beans
• 2 onions
• 4 cloves garlic
• 3 tbsp tomato paste
• 2 tsp cumin
• 1 tsp sweet paprika
• 1.5 l vegetable broth
• 1 lemon
• 4 tbsp olive oil
• 1/2 bunch flat-leaf parsley
• Salt, pepper

Instructions

1. Soak the beans overnight in plenty of cold water, then drain and rinse thoroughly the next day.
2. Finely dice the onions, finely chop the garlic and sauté both in the olive oil over medium heat for 7–8 min. until the onions are golden.
3. Add the tomato paste, cumin and paprika and toast for 1–2 min. until the paste smells dark and releases from the bottom of the pot.
4. Add the beans and hot broth and simmer covered over low heat for 50–60 min. until the beans are tender — salt only now, otherwise they stay hard.
5. Ladle out about a third of the beans, purée them and stir back in so the soup turns creamy while still keeping whole beans.
6. Season to taste with the juice of half a lemon, salt and pepper, sprinkle with parsley and serve with lemon wedges.