March 17, 2018
In last week's recipe we mentioned that Ljubljana pancakes with cottage cheese filling are usually served with – well, after – bean soup on Fridays. Since bean soup, or fižolovka in Slovenian, is a common dish that is quite delicious and easy to make, it would be a shame to leave it out of our recipe list.
It is usually made with a vegetable stock, but any stock where lots of vegetables were used will do as well. We had some of our previously cooked beef soup frozen in the fridge, so we used that. However, if you are out of stock or never bothered to make it then use water and a vegetable soup cube, or, in case you want to stay away from all those E-s, water only.
Ingredients: a teaspoon of sugar slipped out of the picture
1 large can of kidney beans (850g), or 400g of cooked beans
1 large onion or two small ones
2 cloves garlic
1/2 root celery
1-2 dl dry white wine
½ litre tomato sauce (a can of diced pelati or tomato puree, or even better, both)
1 litre vegetable stock (or water and a stock cube)
1 coffee spoon of cayenne pepper (hot pepper powder)
1 teaspoon sugar
3-4 bay leaves
1-2 fists of middle size pasta
ground black pepper
fresh chopped parsley
Chop the onion and garlic and stir fry in olive oil till it smells good. Add diced carrot and celery root (diced smaller than the carrot). Add the wine and tomato sauce, savory, marjoram, thyme, bay leaves, sugar and cayenne pepper and cook till the alcohol evaporates. Add vegetable stock and heat until boiling. When the ingredients are boiling, we turn the heat down and add pasta. When the pasta is cooked (in pasta lingua that would mean slightly overcooked) we add cooked or canned (rinse first) kidney beans. Wait till boiling bubbles reappear, take off the stove, add salt (if needed – canned beans can be quite salty) and pepper, sprinkle with chopped parsley when served, and that’s pretty much it.