"hortosoupa" Bean Broth Recipe

Soak beans (overnight or quick soak)

Rinse 2 cups dried cannellini beans and place in a large bowl. Cover with at least 8 cups cold water and soak 8–12 hours (overnight). For a quick soak, place beans in a pot, cover with water, bring to a boil for 2 minutes, remove from heat, cover and let sit 1 hour. Drain and rinse before using.

Cook beans

Place soaked and rinsed beans in a large soup pot. Add 6 cups low-sodium vegetable broth and 2 bay leaves. Bring to a simmer over medium-high heat, then reduce to low and simmer gently 45–60 minutes until tender but not falling apart. Skim any foam from the surface. If broth reduces too much, add hot water or extra broth to keep beans mostly submerged.

Sweat aromatics

While beans simmer, heat 3 tbs olive oil in a large skillet or separate heavy-bottomed pot over medium heat. Add the finely chopped onion, diced carrots, and diced celery. Cook, stirring occasionally, until softened, about 6–8 minutes.

Add the cleaned and sliced leek and continue to cook 3–4 minutes until leek is soft. Add minced garlic and cook 30–45 seconds until fragrant—do not brown.

Stir in the peeled and chopped tomato (or 1 cup canned crushed tomatoes). Cook 3–5 minutes until tomatoes break down and flavors meld. Season lightly with 1/2 tsp kosher salt and a pinch of pepper while cooking to coax flavor from vegetables.

If you prefer a slightly thicker broth, mash a cup of the cooked beans (once tender) with a fork and stir into the vegetable mixture; otherwise keep all beans whole for a brothy soup.

When the vegetable mixture is ready, transfer it into the pot with the simmering beans. Stir to combine, and simmer together 10–15 minutes so flavors marry.

Remove bay leaves. Taste the soup and season with 1.5–2 tsp kosher salt total (adjust to taste), 1 tsp freshly ground black pepper, and 1 tsp dried oregano. If you mashed some beans earlier, consider a slightly lighter salt addition and adjust after resting.

Stir in 1 cup chopped fresh parsley and 1 tbs chopped fresh dill (if using). Add 2 tbs fresh lemon juice and 1 tsp red wine vinegar to brighten the broth. Simmer 2–3 minutes more; do a final taste and adjust salt, pepper, or acidity as needed.

Ladle the hortosoupa into bowls. Drizzle each serving with a little extra-virgin olive oil (about 1 tsp per bowl), sprinkle with the remaining fresh parsley leaves, and grind additional black pepper if desired.

Serve hot with crusty bread slices for dipping. Leftovers refrigerate up to 3–4 days; flavors improve after resting. Reheat gently on the stovetop, adding a splash of water or broth if thickened.