Estimated Nutrition (whole recipe, rough)
Counts 6 of 7 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Onion | 1 medium (110g) | 44 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Bean | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2x435 g (15 oz) cans haricot beans
- 1 liter (1 3/4 pints) vegetable stock salt and pepper to taste
- 150 ml (1/4 pint) quality olive oil
- 4 cloves garlic, thinly sliced
- 25 g (1 oz) chopped parsley
- parsley sprigs to garnish
Directions
Drain the haricot beans, rinse well and drain. Put half of them in a large pan with the vegetable stock. Bring to the boil, cover and simmer for 10-15 minutes.
Transfer to a food processor or blender and puree until smooth, adding a little water if the soup is too thick. Return to the pan, season and add the remaining whole beans. Reheat.
Heat 4 tablespoons of the olive oil in a separate pan and fry the garlic slices until golden. Add to the soup with the remaining oil and chopped parsley.
Serve garnished with parsley sprigs.
Category:Egyptian Recipes
Category:Egyptian Soups