Bean soup / Zuppa di fagioli / Bønnesuppe / Bohnensuppe

There are two ways I have eaten this soup: creamy and non creamy. In regional restaurants, you’re more likely to find the non creamy type. I like the creamy one better because it’s less strong, tastefully speaking. However, I will tell you how to make it both ways. Ready?

BEAN SOUP (serves up to 6)

– 1 liter of cooked beans, with its broth or cooking water
– 2 small tomatoes, diced
– 1 slice of onion, about 1cm thick (half an inch)
– 1 large garlic, chopped
– a pinch of pepper
– 1 teaspoon of salt
– 2 bay leaves
– Cream
– Grated cheese, it can be white, Gouda, Manchego or cream cheese.

Heat up a little oil in a saucepan, toss onion and cook until soft and transparent, add garlic, mix until lightly golden. Bring tomatoes in and cook until the tender red color turns darker. Pour into blender glass or mixer vase and put in cooked beans, salt and pepper. Blend for one minute, you will get a soft and gooey paste, transfer back to the saucepan, put the bay leaves in and let simmer. Adjust salt to taste. If you want it a little more liquid, simply add water or broth and stir well.

Serve in a bowl, trace any shape you like with the cream and top with your selected grated cheese.


– 1 liter of cooked beans
– 60 grams of cream cheese (Philadelphia)
– Milk, in case you wanna make it runnier
– a pinch of pepper
– 1 tablespoon of salt
– one half of a medium onion, diced
– 1 large garlic, chopped

Heat up oil in a saucepan and toss onion, stir until soft and transparent, add garlic and mix until lightly golden, transfer to the blender glass or mixer vase. Pour in the cooked beans with their broth, the cream cheese, salt, pepper and blend for one minute, if you need more liquid just add a little milk until the texture pleases you.

You can place a ball of cream cheese in the bottom of the bowl and pour in the soup or stream some cream atop instead. Add a topping if desired.


When we have some tortilla (our famous corn flatbread) leftovers, we use to cut it in triangles and make chilaquiles, or in this case, cut it in stripes, fry them in oil until crunchy, like the so called nachos. We use them instead of croutons for these kinds of soups/creamy soups. As a hint, I find the “Tostitos” crisps very useful to substitute tortilla fried stripes. If you can’t find this brand in your country, try to get any given “mexican nachos” and use them without the cheese sauce, obviously.

It is very common to find diced cooked nopales (cacti paddles) joining the soup or to spice it up with chili (any kind, actually). You can also add stripped chicken to boost the protein factor.

So, what do you think? This is just the beginning of what beans have to offer, in my next post I will tell you the many uses it has and I will hurry myself up to bring the other mentioned recipes (nopales, tortilla, chilaquiles) so we can start to seriously mexican cook. ¡Nos vemos!



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