Schlagwort-Archive: beans

Weekly soup for Souper Sunday: White bean and tomato soup with fennel and quails‘ eggs

Uh, I missed to send two soups to Souper Sounday. So here I am back with

White bean and tomato soup with fennel and quails‘ eggs

White bean and tomato soup with fennel and quails' eggs

from the slow cooker. I was happy just with the quail’s eggs, but my gentlemen had some extra spicy sausages with it. A very delicious soup.

-========= REZKONV-Recipe – RezkonvSuite v1.4
Title: white bean and tomato soup with fennel and quail’s eggs
Categories: Soup, Crockpot, Slow Cooker
Yield: 4 Servings


100 grams   Dried haricot (navy) beans, 4 oz, 1/2 cup
      — soaked in cold water for several hours or
      Overnight, 212 g cooked
15 ml   Olive oil, 1 tbsp
1 large   Onion, finely chopped
1     Garlic clove, crushed
1 head   Fennel, finely chopped
4     Beefsteak tomatoes, skinned and chopped
600 ml   1 pint, 2 1/2 cups boiling vegetable or chicken
      — stock
90 ml   Dry white wine, 6 tbsp
15 ml   Tomato puree (paste), 1 tbsp
5 ml   Light brown sugar , 1 tsp
10 ml   Chopped fresh sage, 2 tsp
10 ml   Chopped fresh thyme, 2 tsp
      Freshly ground black pepper
8     Quails‘ eggs
4     Or 8 fresh sage leaves, to garnish
      Warm ciabatta bread


* Slow Cooking from Around the Mediterranean*

  Edited *RK* 10/13/2009 by
  Ulrike Westphal


1. Drain the beans and place in a saucepan. Cover with fresh water and boil rapidly for 10 minutes to remove toxins. Tip into the slow cooker, cover and cook on High for 3-4 hours until tender.

2. Meanwhile, heat the oil in a frying pan. Add the onion, garlic and fennel and fry gently for 2 minutes, stirring, until softened but not browned.

3. Tip into the beans and add all the remaining ingredients except the eggs. Re-cover and cook on "High" for 3 hours until everything is tender. Stir well, taste and re-season if necessary.

4. Carefully break the eggs into the soup. Cover and cook for a further 2-4 minutes or until they are cooked to your liking. Ladle into warm bowls, making sure everyone gets two eggs. Garnish each serving with one or two fresh sage leaves and serve with warm ciabatta bread.


This is my 29th post for Debbies Souper Sunday and soup 31 this year.

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