Albanian White Bean Soup Jani Me Fasule
Warm, hearty, and packed with soulful Mediterranean flavors, Albanian White Bean Soup (Jani Me Fasule) is a traditional dish that brings comfort to your table with every spoonful. This plant-based classic features tender white beans simmered with a rich medley of vegetables, fragrant garlic, and a touch of smoky paprika, all harmonized by the subtle tang of tomato paste. Slow-cooked to perfection, the soup develops deep, savory flavors, enhanced by a bay leaf's aromatic touch. Perfect for chilly days, this protein-rich recipe is not only nourishing but also delightfully easy to prepare. Serve it hot, garnished with freshly chopped parsley and paired with crusty bread or tangy pickled vegetables for a satisfying, authentic Albanian meal.
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Recipe Information
Ingredients
- 300 grams dried white beans (cannellini or navy beans)
- 3 tablespoons olive oil
- 1 medium yellow onion
- 1 medium carrot
- 1 medium celery stalk
- 2 large garlic cloves
- 2 tablespoons tomato paste
- 1 teaspoon sweet paprika
- 0.5 teaspoons hot paprika (optional)
- 1 large bay leaf
- 1.5 liters vegetable stock or water
- 1 teaspoons salt
- 0.5 teaspoons black pepper
- 2 tablespoons fresh parsley (chopped, for garnish)
Instructions
Rinse and sort the dried white beans, discarding any debris or damaged beans. Place the beans in a large bowl, cover with water, and soak overnight or for at least 8 hours.
Drain and rinse the beans, then transfer them to a large pot. Add enough water to cover the beans by about 2 inches. Bring to a boil over medium-high heat, then reduce to a simmer and cook for 45–60 minutes, or until the beans are tender but not falling apart. Drain and set aside.
While the beans are cooking, dice the onion, carrot, and celery into small, even pieces. Mince the garlic cloves as well.
In a large soup pot or Dutch oven, heat the olive oil over medium heat. Add the diced onion, carrot, and celery, and sauté for 5–7 minutes, or until softened and slightly golden.
Stir in the minced garlic and cook for 1 minute, until fragrant. Then, stir in the tomato paste, sweet paprika, and hot paprika (if using), and cook for another 2 minutes to release the flavors.
Add the cooked and drained beans to the pot, along with the bay leaf, vegetable stock (or water), salt, and black pepper. Stir to combine.
Bring the soup to a boil, then reduce the heat to low. Cover partially with a lid and simmer for 45–60 minutes, stirring occasionally, to allow the flavors to meld and the soup to thicken slightly.
Taste and adjust the seasoning with additional salt or pepper, as needed. Remove the bay leaf before serving.
Ladle the soup into bowls, garnish with fresh parsley, and serve hot with crusty bread or pickled vegetables.
Nutrition Facts
Calories |
564 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 43.5 g | 56% | |
| Saturated Fat | 6.7 g | 34% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 7830 mg | 340% | |
| Total Carbohydrate | 40.5 g | 15% | |
| Dietary Fiber | 10.2 g | 36% | |
| Total Sugars | 19.1 g | ||
| Protein | 7.1 g | 14% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 149 mg | 11% | |
| Iron | 4.1 mg | 23% | |
| Potassium | 2091 mg | 44% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
