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Vegetarian, European

Istrian manestra with bread

Istrian manestra is a thick soup from Istria in Croatia, made with beans, potatoes, carrots and corn. It serves 4, takes 1 hour, is very easy to make, and costs about €1.40 per person. The trick to getting it right is mashing a ladle of vegetables at the end of cooking, which thickens the soup without adding anything.

Tonight I'm making manestra, the thick soup from Istria in Croatia, with beans, corn and potatoes.

Istrian manestra with bread
Total time
1 h
Difficulty
Very easy
Cost per person
€1.40
Calories per person
620 kcalcalculated by Kiloach, your weight coach
Season
Winter, Fall

Manestra is a soup with real body, nothing like a smooth puree. The diced potatoes, carrots and celery keep some bite, the beans turn soft and creamy, and the corn adds a small sweet note that always catches you off guard in a good way. Once you mash a ladle of vegetables into it, the texture turns almost creamy, without any cream or flour involved.

This is the kind of dish you make on a cold fall or winter night, when you need something comforting without spending hours in the kitchen. It works just as well for a quick weeknight dinner as for a slow Sunday meal served with good bread, and it's satisfying even without meat, which makes it a nice way to change up your weekly menu.

The ingredients

4 people

Pantry

  • Canned kidney or borlotti beansoften in the pantry 2 can
  • Canned sweet cornoften in the pantry 200 g
  • Tomato pasteoften in the pantry 1 tbsp
  • Bay leafoften in the pantry 1 leaf
  • Olive oiloften in the pantry 4 tbsp
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Fruits and vegetables

  • Potatoes 300 g
  • Carrots 2
  • Celery stalks 2
  • Onion 1
  • Garlic 3 cloves

Bakery

  • Country bread 6 slices

Allergens Gluten, Celery

The step by step recipe

  1. Cut the potatoes, carrots and celery into small dice, chop the onion and garlic.

    Even dice cook at the same rate.

  2. Sauté the onion, celery and carrots in the oil with the garlic.

    A few minutes is enough, without browning.

  3. Add the potatoes, tomato paste, bay leaf, 1.2 liters of water, season with salt and let simmer. 25 min

    Leave the pot partly uncovered so the soup thickens.

  4. Add the drained beans and corn, then let it cook a bit longer. 10 min

    If the soup gets too thick, add some hot water.

  5. Mash a few beans, adjust the seasoning and serve with the bread.

    A drizzle of raw olive oil right before serving.

Our tips to get it right

  • Cut all the vegetables into dice of the same size so they cook evenly and the soup stays consistent throughout.
  • Keep the pot partly uncovered while it simmers, the evaporation helps the soup thicken naturally as it cooks.
  • Taste before serving, since the tomato paste and canned beans already bring some salt, adjust the seasoning from there.

The variations

  • Swap the kidney beans for white beans, the result stays just as creamy.
  • For a spicier version, add a bit of chili or smoked paprika at the same time as the garlic.
  • To save time, use frozen pre-cut vegetables, which cuts the prep time roughly in half.

What to serve it with

  • Toasted country bread
  • A drizzle of raw olive oil
  • A simple green salad

Storage

Manestra keeps for 3 days in the fridge in a sealed container. It freezes well for up to 2 months, in individual portions. Reheat gently over low heat, adding a little water if it has thickened too much.

Questions about this dish

Can I use dried beans instead of canned beans?

Yes, but you'll need to soak them overnight and cook them for about 1 hour before adding them to the soup. Canned beans save a lot of time without losing flavor.

Can manestra be made ahead of time?

Yes, it's actually better reheated the next day, once the flavors have had time to blend. Make it the day before and reheat it gently before serving.

Why mash part of the vegetables?

Mashing a ladle of cooked vegetables releases their starch and naturally thickens the soup. It's a simple technique that avoids adding cream or flour.

Can I skip the celery if I don't like the taste?

You can cut the amount in half or replace it with a sliced leek instead. The flavor will be a bit different but the soup's texture will stay the same.

How long does it take to make an Istrian manestra with bread?

Count 1 h in total, prep and cooking included. The recipe is rated “very easy”.

How many calories are in an Istrian manestra with bread?

About 620 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does an Istrian manestra with bread cost?

About €1.40 per serving, or €5.60 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains gluten, celery. Always check the labels of the products you buy.

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