Usually soups are cooked, but we offer you an interesting version of the first course - baked soup with beans and sorrel. This soup turns out to be more nutritious, and the beans go well with the sourness of fresh sorrel.
It is necessary
- - 1 kg of beans;
- - 1 kg of tomatoes;
- - 500 g green onions;
- - 300 g of sorrel and spinach;
- - 1 ciabatta;
- - 2 stalks of celery;
- - 5 cloves of garlic;
- - a bunch of parsley, basil;
- - 10 tbsp. tablespoons of olive oil;
- - black pepper, salt.
Instructions
Step 1
Preheat the oven to 220 degrees. Soak the beans in cold water for a couple of hours in advance, then boil, adding a bunch of parsley, 1 tomato and 3 cloves of garlic to it. Cut each ciabatta lengthwise, then in half into quarters, place on a baking sheet, and place in the oven for 5 minutes.
Step 2
Boil sorrel in boiling water for 5 minutes, remove with a slotted spoon. Boil spinach separately in the same water, remove it too, save the water. Scald the tomatoes, peel, cut into cubes. Chop the remaining garlic, green onions and celery stalks.
Step 3
Heat 3 tablespoons of olive oil in a large skillet, sauté the garlic, add the onion and celery, and simmer for a few minutes. Add tomato pulp, salt, simmer for half an hour.
Step 4
Mash half the beans with a fork, adding the water in which they were boiled. Put mashed beans in a skillet with vegetables, add sorrel with spinach, cook for a few minutes.
Step 5
Place half of the bread in a heatproof dish, pour 3 tablespoons of olive oil on top, top with soup, sprinkle with unmashed beans, pepper, salt, cover with bread. Drizzle again with olive oil, add some water, in which the sorrel was cooked with spinach. Bake for 20 minutes, then sprinkle with basil on the baked sorrel soup and serve immediately.
