Discover Beans with Zucchini Soup: Croatian Delights in a Bowl (Grah s Tikvicama)

Today's culinary journey navigates the aromatic alleyways of Croatian kitchens where the delectable Beans with Zucchini Soup, or 'Grah s Tikvicama', holds a revered place. Bursting with the wholesomeness of creamy beans and the freshness of zucchini, this soup embodies the essence of Croatian gastronomy. A staple across both coastal towns and mountainous regions, it reflects a blend of earth and sea, rooted in age-old culinary traditions.

In the sun-drenched kitchens of Croatia, the hearty and comforting Grah s Tikvicama graces many a dining table. It stands as a testament to the region's love for fresh produce and the magic of simple ingredients coming together. Whether it's a cold winter's evening or a breezy summer afternoon, this soup, with its creamy consistency and rich olive oil aroma, offers a comforting embrace to all who partake.

Central to this dish are the protein-rich beans and the crisp zucchinis, both celebrated ingredients of Croatia. The addition of aromatic herbs and the unmistakable touch of olive oil culminates in a bowl that sings of sun, sea, and the spirit of Croatia. Frequently Asked Questions about Beans with Zucchini Soup (Grah s Tikvicama)

What type of beans work best for this soup?

White or pinto beans are traditionally used, but feel free to experiment with other varieties for different flavor profiles.

Why is olive oil a crucial component?

Olive oil introduces a velvety richness and characteristic Mediterranean aroma to the soup. Its fruity essence harmoniously blends with the beans and zucchini, encapsulating the essence of Mediterranean fare.

Can other vegetables be added to the soup?

Certainly! While beans and zucchini are the stars, feel free to add bell peppers, carrots, or even tomatoes to enhance the dish's flavors and textures.

What complements this soup best?

A slice of crusty bread or a side salad beautifully complements the hearty nature of the Grah s Tikvicama. A sprinkle of Parmesan cheese on top can also elevate the dish.

Join us in celebrating the Beans with Zucchini Soup (Grah s Tikvicama), a culinary gem from the Mediterranean's treasure trove. Dive into a bowlful of tradition and taste!

Beans with Zucchini Soup (Grah s Tikvicama)

Selo Olive Oil

Rated 5.0 stars by 1 users

Cuisine

Mediterranean

Servings

Prep Time

20 minutes

Cook Time

50 minutes

Dive into the comforting depths of Grah s Tikvicama, a harmonious blend of creamy beans and fresh zucchini. Infused with the rich undertones of olive oil and aromatic herbs, this Mediterranean-inspired soup offers a hearty meal that both nourishes and satisfies. Perfectly paired with crusty bread, it's the ideal dish for cold evenings or when you need a touch of homely warmth.

Ingredients

2 cups dried beans (white or pinto), soaked overnight
3 medium-sized zucchinis, diced
1 large onion, finely chopped
3 cloves garlic, minced
1 carrot, diced
1 red bell pepper, diced
6 cups vegetable or chicken broth
3 tablespoons olive oil
1 teaspoon dried thyme (or 1 tablespoon fresh thyme)
1 teaspoon dried basil (or 1 tablespoon fresh basil)
Salt and freshly ground black pepper, to taste
1 bay leaf
2 tablespoons tomato paste (optional)
Fresh parsley, finely chopped, for garnish
Grated Parmesan cheese for serving (optional)

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Directions

Beans Preparation: Drain the soaked beans and rinse them. In a large pot, add beans and enough water to cover them by 2 inches. Bring to a boil, reduce the heat, and simmer for about 30 minutes or until beans are just tender. Drain and set aside.
Sauté the Base: In the same pot, heat olive oil over medium heat. Add the chopped onion and sauté until translucent. Introduce the garlic, carrot, and red bell pepper, and sauté for another 5-7 minutes, or until the vegetables start to soften.
Add Zucchinis and Broth: Stir in the diced zucchinis and continue to sauté for another 3-4 minutes. Pour in the vegetable or chicken broth, and add the bay leaf, thyme, basil, and tomato paste if using. Bring the mixture to a boil.
Beans Addition: Return the partially cooked beans to the pot. Reduce heat to a simmer and allow the soup to cook for 20 minutes, letting all the flavors blend together.
Season and Serve: Season the soup with salt and freshly ground black pepper. Discard the bay leaf. Ladle the soup into bowls and garnish with fresh parsley. If desired, sprinkle some grated Parmesan cheese on top for added flavor.

Recipe Note

This hearty and nourishing soup combines the creaminess of beans with the freshness of zucchinis. The olive oil provides a touch of richness, enhancing the natural flavors of the ingredients. Grah s Tikvicama is perfect for chilly evenings, and it's even better when enjoyed with a slice of crusty bread.

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