0 0
Mediterranean White Bean Soup

Share it on your social network:

Or you can just copy and share this url

Ingredients

Adjust Servings:
4 cups vegetable broth
1 medium potato, peeled and diced small
1 large carrot, peeled and diced small
1 tablespoon olive oil
1 medium onion, chopped
3 cloves garlic, minced
2 cups cooked cannellini beans or (14 ounce) cans canned cannellini, drained and rinsed
1/2 teaspoon dried thyme
1/4 teaspoon dried rosemary
salt & freshly ground black pepper
1 teaspoon lemon juice

Nutritional information

342.4
Calories
37 g
Calories From Fat
4.2 g
Total Fat
0.7 g
Saturated Fat
0 mg
Cholesterol
28.1 mg
Sodium
59.5 g
Carbs
13.6 g
Dietary Fiber
3.1 g
Sugars
19.1 g
Protein
362g
Serving Size

Bookmark this recipe

You need to login or register to bookmark/favorite this content.

Mediterranean White Bean Soup

Features:
    Cuisine:

    This thick and garlicky soup is a Mediterranean classic normally made from dried beans slowly cooked with potatoes, onions, and garlic. This version takes advantage of cooked beans and a food processor to produce a quick and hearty dinner soup. Serve with plenty of good crusty bread.

    • 70 min
    • Serves 4
    • Easy

    Ingredients

    Directions

    Share

    Mediterranean White Bean Soup, This thick and garlicky soup is a Mediterranean classic normally made from dried beans slowly cooked with potatoes, onions, and garlic This version takes advantage of cooked beans and a food processor to produce a quick and hearty dinner soup Serve with plenty of good crusty bread , I’ve had this with the lemon juice and without as well as with chicken and with beef broth Each time tasted great It does take a little bit of time to cut up the onion, potato and carrot but it’s worth it Great soup


    Discover ground-breaking new supplements!    SHOP & SAVE


     

    Steps

    1
    Done

    Bring 2 Cups of the Broth to a Boil in a Large Saucepan.

    2
    Done

    Add Potatoes and Carrots, Cover, Reduce Heat, and Simmer Gently For 15 Minutes.

    3
    Done

    While Potatoes Cook, Place Oil in a Heavy Soup Pot or Dutch Oven Over Medium-High Heat.

    4
    Done

    Add Onions, Reduce Heat to Low, Cover, and Cook For 10 Minutes, Stirring Occasionally.

    5
    Done

    Add the Garlic and Cook For One Minute.

    6
    Done

    Add 1 Cup of Broth and Bring to a Boil.

    7
    Done

    Add the Cooked Potatoes, Carrots, and Their Liquid; Stir in Thyme and Rosemary.

    8
    Done

    in a Food Processor or Blender, Pure the Beans With the Final Cup of Broth.

    9
    Done

    Add to the Soup and Bring to a Boil.

    10
    Done

    Season to Taste With Salt and Pepper and Adjust Thickness With Additional Broth, If Necessary; Stir in the Lemon Juice.

    11
    Done

    Serve With Croutons or Toasted Bread as Garnish.

    Avatar Of Esme Mcguire

    Esme Mcguire

    Spice whisperer creating dishes that are both bold and balanced in flavor.

    Recipe Reviews

    There are no reviews for this recipe yet, use a form below to write your review
    Chocolate Brownie Cupcakes
    previous
    Chocolate Brownie Cupcakes
    Cucumber Salad
    next
    Cucumber Salad
    Chocolate Brownie Cupcakes
    previous
    Chocolate Brownie Cupcakes
    Cucumber Salad
    next
    Cucumber Salad

    Add Your Comment

    12 − 5 =