Roman Beans Soup
A hearty and flavorful Roman Beans Soup featuring tender pink beans, aromatic vegetables, and herbs, perfect for cozy gatherings and nourishing meals.
Ingredients
Instructions
- Rinse and soak the Roman beans if desired, then drain.
- In a pot, heat olive oil over medium heat.
- Add chopped small onion and green pepper; sauté until softened.
- Stir in tomato paste and cook for 2 minutes.
- Add the beans and enough water to cover them.
- Drop in the chicken bouillon cube, garlic powder, black pepper, salt, and sugar if using.
- Bring to a boil, then reduce heat and simmer for about 1 hour until beans are tender.
- Add cilantro strands during the last 10 minutes of cooking.
- Adjust seasoning as needed and serve hot.
Tips & Substitutions
For a creamier texture, blend a portion of the soup before serving. If Roman beans are not available, substitute with any white beans like cannellini or navy beans. Adding a bay leaf during cooking can enhance the flavor. You can also incorporate diced carrots or celery for added nutrition. For a vegetarian option, use vegetable bouillon instead of chicken.
Serving Suggestions
Serve the Roman Beans Soup with a side of crusty bread or a fresh salad for a complete meal. It pairs beautifully with Greek Roast Chicken for a hearty dinner. Garnish with additional cilantro or a squeeze of lime for brightness. This soup can also be topped with avocado or sour cream for added richness.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, simply warm the soup on the stove over medium heat, adding a splash of water if it thickens too much. This soup also freezes well; portion it into freezer-safe containers for up to 3 months.
Nutrition & Diet Analysis (per serving)
Each serving of Roman Beans Soup contains roughly 395 calories, with 25g protein, 73g carbohydrates, and 6g fat. It is an excellent source of vitamin C (319% of the Daily Value), iron (146% of the Daily Value), and dietary fiber (78% of the Daily Value), and a good source of vitamin A. Note that it is relatively high in sodium, at 1686mg per serving (73% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use canned beans instead of dried Roman beans?
Yes, you can use canned beans to save time. If using canned beans, simply rinse and drain them, then add them to the pot after sautéing the vegetables. Reduce the cooking time to about 20 minutes to heat through and allow flavors to meld.
How can I make this soup spicier?
To add some heat, include diced jalapeños or a pinch of red pepper flakes when sautéing the onions and peppers. You could also serve the soup with hot sauce on the side, allowing each person to adjust the spice level to their preference.
What can I serve with this soup?
This soup is versatile and can be served with a variety of sides. Consider pairing it with a light Mediterranean salad, cornbread, or even grilled cheese sandwiches for a comforting meal. It also complements well with seafood dishes like Seafood And Spinach Soup for a more extensive spread.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).