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Sopa de Nabos com Feijão-Branco

Serves 4 to 6 Soup vegetarian, Soups

Sopa de Nabos com Feijão-Branco

Sopa de Nabos com Feijão-Branco is a cherished staple from the Minho region, prepared with a simplicity that speaks volumes. It's the sort of dish that graces the table on a cool evening, offering comfort without ceremony. In Minho kitchens, olive oil flows generously, and salt is pinched and sprinkled by instinct, reflecting a culinary ethos that values intuition over precision.

The soup is a humble embrace of earthy turnips and creamy white beans, enriched by the subtle sweetness of onions and garlic. As you savor each spoonful, the turnip tops offer a gentle bitterness that balances the richness of olive oil, creating a harmonious blend of flavors that is both rustic and refined.

Ingredients

  • 3turnips — peeled and cubed
  • 250 gdried white beans — soaked overnight
  • 300 gturnip tops — washed and chopped
  • 3potatoes — peeled and cubed
  • 1onion — chopped
  • 3 clovesgarlic — sliced
  • 6 tbspextra virgin olive oil
  • 1.5 Lwater
  • to tastefine sea salt

Method

  1. Start by preparing the vegetables and aromatics. Peel and dice the 3 turnips and 3 potatoes into 1 cm cubes. Chop the 300 g of turnip tops into bite-sized pieces. Finely chop the onion and mince the 3 cloves of garlic. This ensures even cooking and prevents any ingredient from collapsing into pulp before the others are tender.
  2. In a large pot, heat 6 tablespoons of extra virgin olive oil over medium heat. Add the chopped onion and minced garlic, stirring occasionally until they soften and become translucent, about 5 minutes. Be careful not to let them brown, as this can introduce bitterness to the soup.
  3. Remove the pot from the heat and stir in the paprika, ensuring it is well mixed with the softened onions and garlic. This step is crucial to prevent the paprika from turning bitter, which can happen if it is cooked at too high a temperature.
  4. Return the pot to the heat and add 1.5 liters of water, along with the diced turnips, potatoes, and 250 g of dried white beans. Bring the mixture to a boil, then reduce the heat to low and let it simmer. The beans should be tender and the vegetables soft but still holding their shape, which will take about 1 to 1.5 hours.
  5. Once the beans and vegetables are cooked to the desired texture, add the chopped turnip tops to the pot. Continue to simmer for an additional 10 minutes, until the greens are wilted and tender.
  6. Taste the soup and add fine sea salt to your preference. Remember, the salt should enhance the flavors without overpowering them.
  7. Ladle the soup into bowls and finish with a drizzle of raw extra virgin olive oil. For a traditional touch, you may also garnish with fresh coriander or a poached egg, if desired. Serve hot and enjoy the comforting flavors of this Portuguese classic.
Cover of Authentic Portuguese Cuisine
From the cookbook

Authentic Portuguese Cuisine

This recipe is from Authentic Portuguese Cuisine by Yassine Sbiti — the Portuguese volume in the ComidaTime International Cuisines series.

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