Ingredients
-
4
-
1
-
1
-
1
-
1
-
3
-
2
-
1/2
-
1/4
-
-
1
-
-
-
-
Directions
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
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Steps
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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. |
