Baked Bean Soup With Sorrel
You will need
- - 1 kg of beans;
- - 1 kg of tomatoes;
- - 500 g of green onions;
- - 300 g of sorrel and spinach;
- - 1 ciabatta;
- - 2 celery stalks;
- - 5 cloves of garlic;
- - a bunch of parsley, basil;
- - 10 Art. spoons of olive oil;
- - black pepper, salt.
Heat the oven to 220 degrees. Soak beans in advance for a couple of hours in cold water, then boil, adding to it a bunch of parsley, 1 tomato and 3 cloves of garlic. Cut along each ciabatta, then in half into four parts, put on a baking sheet, send to the oven for 5 minutes.
Boil sorrel in boiling water for 5 minutes, remove with a slotted spoon. In the same water, boil the spinach separately, pull it out too, save the water. Scald the tomatoes, peel, cut into cubes. Chop the remaining garlic, green onions and celery stalks.
Heat 3 tablespoons of olive oil in a large skillet, fry garlic, add onion with celery, simmer for a few minutes.Add the pulp of tomatoes, salt and simmer for half an hour.
Mash half the beans with a fork, adding water in which it was boiled. Put mashed beans in the pan to the vegetables, add the sorrel with spinach, cook for a few minutes.
Put half the bread in a heat-resistant form, pour 3 tablespoons of olive oil, cover with soup, sprinkle with unripe beans, pepper, salt, cover with bread. Pour olive oil over again, add a little water, in which sorrel with spinach was boiled.
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