Best 2 Mediterranean White Bean Soup Recipes
Indulge in the vibrant flavors of the Mediterranean with this delightful white bean soup. This hearty and comforting soup is a symphony of fresh vegetables, aromatic herbs, and creamy white beans, simmered together in a flavorful broth. The addition of tangy lemon juice and a touch of spice elevates the soup to a new level of deliciousness. Serve it with a drizzle of olive oil, a sprinkling of fresh herbs, and a side of crusty bread for a complete and satisfying meal. This versatile recipe offers variations to suit your dietary preferences, including a vegan option and a smoky variation made with roasted red peppers. Find your perfect match among these culinary creations and embark on a journey of taste that will transport you to the heart of the Mediterranean.
Here are our top 2 tried and tested recipes!
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.
Provided by - Carla -
Categories Beans
Time 50m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Bring 2 cups of the broth to a boil in a large saucepan.
- Add potatoes and carrots, cover, reduce heat, and simmer gently for 15 minutes.
- While potatoes cook, place oil in a heavy soup pot or Dutch oven over medium-high heat.
- Add onions, reduce heat to low, cover, and cook for 10 minutes, stirring occasionally.
- Add the garlic and cook for one minute.
- Add 1 cup of broth and bring to a boil.
- Add the cooked potatoes, carrots, and their liquid; stir in thyme and rosemary.
- In a food processor or blender, purée the beans with the final cup of broth.
- Add to the soup and bring to a boil.
- Season to taste with salt and pepper and adjust thickness with additional broth, if necessary; stir in the lemon juice.
- Serve with croutons or toasted bread as garnish.
MEDITERRANEAN KALE & WHITE BEAN SOUP WITH SAUSAGE
Pulled from Fine Cooking Magazine (Feb/Mar. 2008)--my current FAVORITE cooking magazine. I made it last night for the family, and WHOA, is it good! Granted I am blessed with two little boys and a husband who love nearly all food, but they all liked this one A LOT! It isn't overly brothy--consider adding a couple more cups of broth if you like it more "wet." It's garlicky, fairly simple, and very nutritious! The magazine says it's best served with crusty cheese toasts. I did just that, and served it with (Safeway brand) frozen five-cheese toast. YUM!
Provided by Battle in Seattle
Categories Clear Soup
Time 55m
Yield 10 cups, 6-8 serving(s)
Number Of Ingredients 14
Steps:
- Heat 1 tablespoon of the oil in a 4 or 5-quart heavy pot or Dutch oven over medium heat. Add sausage and cook, working to break into bite sized pieces, until lightly browned, about five minutes. With a slotted spoon, transfer the sausage to a plate, leaving any rendered fat in the pot.
- Add the remaining olive oil to the pot, increase the heat to medium-high, and add the onion. Cook, stirring frequently, until fragrant and beginning to soften, about 2 minutes.
- Add the carrot and celery and cook, stirring frequently, until they begin to soften and brown, about 2 minutes more. Be sure to scrape any brown bits from the bottom of the pan.
- Stir in the garlic, pepper flakes, salt & black pepper and cook, stirring, until the garlic is fragrant, about 1 minute more. Add the chicken broth and bring to a boil over high heat.
- When the broth reaches a boil, reduce the heat to medium, add the sausage along with any collected juices, and HALF of the beans.
- Mash the remaining cup of beans with a fork or wooden spoon and add them to the pot, stirring to distribute.
- Stir in the kale, adjust the heat as necessary to maintain a gentle simmer, and simmer until the kale is tender, 15 to 20 minutes. (I cover the pot loosely during this step to prevent too much reduction in the broth.).
- Stir in the lemon juice and zest just before serving.
- (It's even better the next day!).
Tips:
- Use dried beans: Dried beans are more flavorful and economical than canned beans. They do require some advance planning, as they need to be soaked overnight before cooking.
- Sauté the vegetables: Sautéing the vegetables in olive oil before adding them to the soup enhances their flavor and creates a more complex soup.
- Use a variety of vegetables: This recipe calls for carrots, celery, and onions, but you can use any vegetables you like. Some other good options include potatoes, zucchini, and spinach.
- Add some herbs: Herbs add a lot of flavor to this soup. I like to use thyme, rosemary, and bay leaves.
- Don't overcook the beans: Overcooked beans will become mushy. Cook them just until they are tender.
- Serve with crusty bread or crackers: This soup is delicious served with crusty bread or crackers for dipping.
Conclusion:
This Mediterranean white bean soup is a hearty, flavorful, and healthy soup that is perfect for a weeknight meal. It is easy to make and can be tailored to your own taste preferences. So next time you are looking for a quick and easy soup recipe, give this one a try!
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