White bean soup with gorgonzola is a recipe that reflects the rich culinary tradition of different regions around the world, adapting to local flavors and available products. In Latin America, white beans are a basic and highly valued ingredient in various cultures, where they go by different names depending on the country. For example, in Mexico they are commonly known as "frijoles bayos" or simply white beans, while in Caribbean and Central American countries they are also called white beans or "alubias blancas," a term that comes from Spanish influence.
This soup, which combines the smoothness of the beans with the strong and creamy character of gorgonzola cheese, has European roots and has been adapted in Latin America with a focus on healthier options, such as fat reduction. The addition of fresh ingredients like onion, celery, and leek, along with the technique of blending part of the soup to create a creamy texture without the need for a lot of cream or butter, make this recipe a light but flavorful option. In some countries, variations can be found that include other types of cheeses or different cooking methods to create a unique culinary experience.
How to prepare low-fat white bean soup with gorgonzola
To begin, cook onion, celery, and carrot in 2 tablespoons of broth for approximately 3 minutes, stirring occasionally, until the onion is tender.
Add the remaining broth, leek, and beans.
Heat until boiling.
Boil for 2 minutes.
Reduce the heat.
Cover and simmer for approximately 1 to 2 hours or until the beans are tender.
Add the milk to the soup.
Place 1 cup of the soup in the blender or food processor.
Cover and blend on high speed for approximately 30 seconds or until a uniform consistency is achieved.
Add the blended mixture to the rest of the soup.
Add the cheese until it melts.
Ingredients: Onion, Celery, Carrot, Chicken Broth, Leek, Dried White Beans, Evaporated Skim Milk, Gorgonzola.
