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.
Check out the recipes below so you can choose the best recipe for yourself!
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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