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Maneštra
Bean, corn and potato soup
Istarska maneštra: thick Istrian bean, sweetcorn and potato soup from Croatia, meat-free
Farm kitchens across Istria, in north-west Croatia, keep a pot of maneštra on the stove through the cold months, a soup so thick a spoon nearly stands in it. Beans, sweetcorn and potatoes are its heart; in the villages it is usually cooked with smoked pork ribs or bacon, but this version is meat-free, with smoked paprika and a garlicky parsley and olive oil paste (an olive oil twist on the traditional pešt) to give it depth. Expect a sweet, earthy, creamy soup with soft corn kernels and herby green flecks; eat it with crusty bread and a drizzle of Istrian olive oil. The beans must soak overnight before you begin. A common mistake is serving it thin and brothy, so mash some of the potato against the side of the pot near the end. Chef's tip: maneštra is better the next day; loosen it with a little hot water when you reheat.
- Total time
- 120 min
- Difficulty
- medium
- Serves
- 6
Ingredients
- 9 oz dried borlotti beanssoaked overnight
- 3 tbsp extra virgin olive oil
- 1 onionfinely chopped
- 2 carrotsdiced
- 2 celery sticksdiced
- 1 tbsp tomato paste
- 1 tsp smoked paprika
- 8 ¼ cups water
- 14 oz potatoesfloury, peeled and cut into 2 cm cubes
- 10 ½ oz sweetcorn kernelsfrozen or drained tinned
- 2 tsp salt
- ½ tsp black pepper
For the garlic paste
- 3 cloves garlic
- ⅔ oz flat-leaf parsley
- 2 tbsp extra virgin olive oil
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Method
0/8 doneStep 1: Drain and rinse the soaked 9 oz dried borlotti beans.
2 minStep 2: Warm 3 tbsp extra virgin olive oil in a large, heavy pot over a medium heat and add 1 onion, 2 carrots and 2 celery sticks. Cook for 8–10 minutes, stirring, until soft and the onion is translucent.
10 minStep 3: Stir in 1 tbsp tomato paste and 1 tsp smoked paprika and cook for 1 minute, until the paste darkens slightly.
1 minStep 4: Add the beans, 2 bay leaves, 1 rosemary sprig and 8 ¼ cups water. Bring to the boil, boil hard for 10 minutes, then lower the heat and simmer, partly covered, for 50 minutes, until the beans are almost tender.
60 minStep 6: Add 10 ½ oz sweetcorn kernels and simmer for 10 minutes more. Lift out the bay leaves and rosemary stalk, then crush some of the potato and beans against the side of the pot until the soup is thick and creamy.
10 minStep 7: Meanwhile, chop 3 cloves garlic and ⅔ oz flat-leaf parsley together very finely and mix with 2 tbsp extra virgin olive oil.
4 minStep 8: Stir the garlic paste and ½ tsp black pepper into the soup, simmer for 2 minutes, taste for salt and serve hot.
2 min
Nutrition per serving
- Calories
- 340 kcal
- Protein
- 14 g
- Carbs
- 50 g
- Fat
- 10 g
- Fibre
- 12 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does maneštra take?
- About 120 minutes in total: 20 minutes to prepare and 100 minutes to cook.
- How many people does it serve?
- 6 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegan?
- Yes. It has no meat, fish, dairy or eggs.
- What can I use instead of onion?
- 2 shallots per onion.
- What can I use instead of carrots?
- Parsnip or sweet potato, same weight.
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