Mediterranean Bean Soup
A clean tasting soup that is packed with protein rich beans.
Yield
4 servingsPrep
5 minCook
3 hrsReady
3 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | tablespoon |
olive oil, extra-virgin
|
|
| 1 | large |
onions
coarsely chopped |
|
| 2 | medium |
carrots
peeled and chopped |
|
| 1 | large |
garlic cloves
crushed |
*
|
| 2 | cups |
beans
soaked & drained |
|
| 8 | cups |
water
boiling |
|
| 1 | tablespoon |
thyme
fresh or 1 teaspoon dried |
*
|
| 1 | each |
bay leaves
|
*
|
| ¼ | cup |
italian parsley
chopped |
|
| 1 | x |
salt
to taste |
*
|
| 1 | x |
black pepper
to taste |
*
|
| 1 | x |
croutons
optional for garnish |
*
|
| 1 | x |
olive oil, extra-virgin
optional for garnish, dark green |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 15 | ml |
olive oil, extra-virgin
|
|
| 1 | large |
onions
coarsely chopped |
|
| 2 | medium |
carrots
peeled and chopped |
|
| 1 | large |
garlic cloves
crushed |
*
|
| 473 | ml |
beans
soaked & drained |
|
| 1.9 | l |
water
boiling |
|
| 15 | ml |
thyme
fresh or 1 teaspoon dried |
*
|
| 1 | each |
bay leaves
|
*
|
| 59 | ml |
italian parsley
chopped |
|
| 1 | x |
salt
to taste |
*
|
| 1 | x |
black pepper
to taste |
*
|
| 1 | x |
croutons
optional for garnish |
*
|
| 1 | x |
olive oil, extra-virgin
optional for garnish, dark green |
*
|
Directions
In heavy 3-quart stockpot or soup kettle heat extra-virgin olive oil; sauté onion, carrots and garlic until vegetables are soft but not browned, 10 to 15 minutes.
Add drained beans and boiling water to stockpot; add thyme, bay leaves and parsley.
Cover and cook over low heat, adding boiling water occasionally if necessary, 1½ to 3 hours or until beans are soft (cooking time varies with age of beans).
When beans are soft add salt and pepper.
For thicker soup remove about 1½ cups of beans, purée in food processor or blender, and return to pot.
For thinner soup add hot water (or crushed canned tomatoes with juices).
Correct seasonings. Transfer soup to tureen or individual bowls.
Garnish with chopped parsley or croutons and drizzle with a good green olive oil.
Makes 8 servings.
Notes: This recipe can be adapted to almost any kind of bean (cannellini, Great Northern, anasazi, pinto, pinquito, etc. are all possibilities).
