Three-Bean Rustic Soup - A Hearty & Creative Meal

#ThreeBeanSoup #FrittataBowl #EdibleBowl

Cooking is all about balance, and today’s dish is the perfect example. We are bringing together a rich, hearty Three-Bean Soup with a crispy Edible Frittata Bowl, creating a meal that is packed with protein, flavor, and creativity.

This vegetarian-friendly meal is a beautiful contrast of textures and tastes:

The Three-Bean Soup is a warming, wholesome dish made with Red Kidney beans, cannellini beans, and black beans, each cooked to perfection. Simmered with aromatic herbs, fresh vegetables, and a hint of extra virgin olive oil, this soup is naturally creamy, rich in plant-based protein, and deeply satisfying.

The Edible Frittata Bowl is a crispy, golden shell filled with a light, fluffy frittata made with fresh eggs, seasonal vegetables, and melted cheese. It adds a fun, interactive element to the meal, you can even eat the bowl itself!

This dish is high in protein, fiber-rich, and bursting with Mediterranean flavors. It’s the perfect meal for any time of the day, whether you’re looking for a hearty breakfast, an energizing lunch, or a cozy dinner.

Let’s bring bold flavors and creativity to the table!

THREE-BEAN SOUP & EDIBLE FRITTATA BOWL - Tortellino's Recipe

What You'll Need:

For the Frittata Bowl:
3 medium potatoes
Rosemary
Olive oil
Black pepper
4 eggs
Salt
Mature cheddar cheese
3-4 dessert spoons breadcrumbs
Butter
Baking paper

For the Bean Soup:
Bay leaf
100g dry black beans
100g dry red kidney beans
100g dry white cannellini beans
1 onion
Carrots
Celery
Garlic
Sage
Cooking wire
1 heaped dessert spoon tomato purée
400g tin chopped tomatoes
Parsley
Water

Optional Croutons:
Rustic bread
Olive oil
Salt
Pepper
Rosemary

Instructions:
First, the Frittata Bowl:
Dice potatoes into 1cm cubes. Chop rosemary and mix with potatoes.
Add potatoes, olive oil, and pepper to a cold frying pan. Cook over medium heat, covered, for 15-20 minutes, stirring occasionally until golden.
In a bowl, whisk eggs, salt, and pepper. Add cooked potatoes, cheddar, and breadcrumbs, mixing well until thick.
Line a bowl with buttered baking paper. Brush the inside with olive oil.
Press the potato mixture into the bowl, making the base thicker than the sides. Bake at 200°C for 15 minutes. Remove from oven, remove from bowl, brush with olive oil, then bake for another 5-7 minutes until golden brown.

Now, the Bean Soup:
Soak beans overnight. Cook soaked beans with bay leaf in cold water until tender (about 1 hour after boiling). Chop onion finely, and roughly chop carrots and celery. Crush garlic. Bind bay leaves, rosemary, and sage with cooking wire. Sauté garlic and onion in olive oil for 1 minute. Add carrots and celery, and simmer for 10 minutes. Remove some cooked beans and broth, and blend until smooth. Add tomato purée, herb bundle, and chopped tomatoes to the sautéed vegetables. Add remaining cooked beans and broth, and top up with water. Simmer, covered, for 45 minutes. Remove herb bundle. Stir in the blended bean mixture. Add salt, parsley, and a drizzle of olive oil. Mix and let sit, covered, for 1 minute.

Optional Croutons:
Slice rustic bread, drizzle with olive oil, and sprinkle with salt, pepper, and rosemary. Bake in the oven for about 10 minutes, shaking halfway through, until golden.

Putting It All Together:
Fill frittata bowl with bean soup.
Serve with croutons.

Key Chapters
00:00 – Welcome & Introduction
00:26 – Making the Edible Potato Frittata Bowl
04:33 – Preparing the Bean Soup
08:56 – Final Presentation & Tasting