Bean Meatball Soup with Carrot and Cucumber Salad

Instructions

1. 1

   Cook the kidney beans

   • Rinse the soaked kidney beans thoroughly.
   • Place them in a pressure cooker with 3 cups of water.
   • Cook for 15-20 minutes after the first whistle, or until tender. Drain and set aside to cool slightly.
2. 2

   Prepare the bean meatballs

   • Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
   • In a food processor, pulse the cooked kidney beans a few times until roughly chopped, not a smooth paste.
   • Transfer the beans to a mixing bowl. Add the panko breadcrumbs, parmesan cheese, egg, oregano, 2 minced garlic cloves, salt, and pepper.
   • Mix with your hands until just combined. Do not overmix.
   • Roll the mixture into 1-inch balls (about 16-20) and arrange them on the baking sheet.
3. 3

   Bake the meatballs

   • Lightly brush the tops of the meatballs with 1/2 tbsp of olive oil.
   • Bake for 20-25 minutes, until firm to the touch and lightly browned.
4. 4

   Build the soup base

   • While the meatballs bake, heat the remaining 1 tbsp of olive oil in a large pot over medium heat.
   • Add the chopped onion, carrots, and celery. Sauté for 5-7 minutes until softened.
   • Stir in the 3 minced garlic cloves and cook for one more minute until fragrant.
5. 5

   Simmer the soup

   • Add the chopped fresh tomatoes and cook for 5 minutes, breaking them down with a spoon.
   • Pour in the water, add the bay leaf, salt, and black pepper. Stir to combine.
   • Bring the soup to a boil, then reduce the heat to low, cover, and simmer for at least 15 minutes.
6. 6

   Combine and serve

   • Once the soup has simmered, remove and discard the bay leaf.
   • Gently add the baked bean meatballs to the simmering soup.
   • Let them heat through for 2-3 minutes.
   • Ladle the soup into bowls, garnish with fresh parsley, and serve immediately.