Best 5 White Bean And Black Olive Soup Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

Indulge in a symphony of flavors with our delectable White Bean and Black Olive Soup, a culinary masterpiece that embodies the essence of Mediterranean cuisine. This hearty and comforting soup is a symphony of textures and tastes, featuring creamy white beans, briny black olives, and a savory broth infused with aromatic herbs. The addition of fresh vegetables, such as carrots, celery, and onions, adds a delightful crunch and depth of flavor to each spoonful. This versatile soup can be enjoyed as a light lunch or a satisfying dinner, and it's also a great option for meal prepping. Accompany it with a crusty bread or a fresh salad for a complete and nutritious meal.

This article presents a collection of delectable recipes that showcase the versatility of the White Bean and Black Olive Soup. From the classic version to variations that incorporate different ingredients and flavors, there's a recipe here to suit every palate. Whether you prefer a traditional approach or want to explore new culinary horizons, these recipes will guide you in creating a soup that's both delicious and visually appealing.

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

GREAT NORTHERN BEAN & OLIVE SOUP



Great Northern Bean & Olive Soup image

Make and share this Great Northern Bean & Olive Soup recipe from Food.com.

Provided by TGM1613

Categories     Beans

Time 35m

Yield 6 serving(s)

Number Of Ingredients 17

1 onion, chopped
3 cloves garlic, minced
2 tablespoons olive oil
1 carrot, chopped
4 cups vegetable stock
1 zucchini, chopped
1 green bell pepper, chopped and seeded
2 cans great northern beans
1/2 cup kalamata olive, sliced
1 teaspoon dried celery flakes
1 teaspoon salt
1 teaspoon dried oregano
1 1/2 teaspoons dried basil
1/8 teaspoon black pepper
3 tablespoons tomato paste
1/4 cup white wine
1 tablespoon lemon juice

Steps:

  • Saute the onions and garlic in olive oil over medium heat until onions are translucent.
  • Add carrot to mixture and simmer for 4 minutes.
  • Add the remaining ingredients.
  • Bring to a boil, reduce heat and simmer 15 minutes until vegetables are cooked.
  • Serve with italian or sourdough bread slices.

BLACK BEAN AND OLIVE SOUP



Black Bean and Olive Soup image

This is a good dish to make the day before you need it, as it tastes better the longer it sits. A variation of a typical Cuban dish from the "Caribbean Light" cookbook.

Provided by FLKeysJen

Categories     One Dish Meal

Time 5h

Yield 9 serving(s)

Number Of Ingredients 14

14 ounces dried black beans
7 cups water
1 -2 tablespoon water (if needed)
1 (14 1/2 ounce) can reduced-sodium chicken broth
2 tablespoons red wine vinegar
1 tablespoon olive oil
1 cup green bell pepper, finely chopped
1 cup onion, finely chopped
3/4 cup pimento-stuffed green olives, plus two tablespoons brine (Spanish olives)
1/2 cup carrot, finely chopped
1/4 cup celery, finely chopped
5 garlic cloves, minced
2 teaspoons dried thyme
1/4 teaspoon salt

Steps:

  • Rinse and drain the beans. In an 8-quart saucepan with a lid, bring the beans and 7 cups of water to a boil for 2 minutes. Remove the pan from the heat, cover and let it sit for 1 hour. (The dish may be prepared in advance up to this point.).
  • To continue, add the chicken broth to the pan, cover and bring it to a boil. Reduce the heat and keep at a full simmer for approximately 3 hours, or until the beans are tender.
  • While the beans are cooking, start the sofrito by heating the oil in a large skillet. Add all the remaining ingredients. Cook over low heat, stirring occasionally, for 1 hour, until the mixture is very soft. Don't brown this, but slowly cook it down into a soft mush, adjusting the heat as needed. Add a tablespoon or two of water if the mixture starts to stick.
  • When the beans and sofrito are done, stir the sofrito into the beans. Scoop out 1 cup, and puree in a blender. Return the puree to the pan, cover, and, over low heat, cook an additional 30 minutes.
  • Stir in the vinegar 5 minutes before serving.

Nutrition Facts : Calories 189.1, Fat 2.5, SaturatedFat 0.5, Sodium 92.2, Carbohydrate 32.2, Fiber 7.7, Sugar 2.6, Protein 11

VEGAN BLACK AND WHITE BEAN SOUP



Vegan Black and White Bean Soup image

Oooh, this recipe is perfect on a cold winter night. Yes, it gets cold in SoCal!

Provided by Connie Fabian Byrnes

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Beans and Peas     Black Bean Soup Recipes

Time 1h

Yield 6

Number Of Ingredients 10

1 tablespoon olive oil
1 onion, chopped
1 celery rib, chopped
1 tablespoon crushed garlic
1 teaspoon thyme
1 (14.5 ounce) can black beans, drained
8 cups vegetable broth, divided
1 teaspoon ground cumin
1 (14.5 ounce) can white beans, drained
½ teaspoon dried sage

Steps:

  • Heat the oil in a large stock pot over medium heat. Cook the onion, celery, garlic, and thyme together in the hot oil until the celery is soft, 7 to 10 minutes. Add the black beans, 4 cups vegetable broth, and the cumin to the pot; mix to combine. Stir the white beans, the remaining vegetable broth, and the sage into the mixture; bring to a gentle boil and simmer 30 minutes.

Nutrition Facts : Calories 222 calories, Carbohydrate 37.3 g, Fat 3.5 g, Fiber 10.4 g, Protein 11.1 g, SaturatedFat 0.5 g, Sodium 894 mg, Sugar 6.1 g

WHITE BEAN AND TOMATILLO SOUP



White Bean and Tomatillo Soup image

The hearty soup is filled with warm spices such as cumin and ancho chile powder adding lots of flavor to this soup. Sprinkle fried tortilla strips over each serving, if desired.

Provided by CookingWithShelia

Categories     Bean and Pea Soups

Time 55m

Yield 6

Number Of Ingredients 14

2 (15.5 ounce) cans cannellini beans, rinsed and drained
1 pound tomatillos, husked and quartered
1 head garlic, top of bulbs trimmed off so tops of cloves are exposed
1 medium poblano pepper, chopped
2 tablespoons olive oil
6 ounces chopped andouille sausage
1 medium yellow onion, chopped
2 stalks celery, chopped
1 medium carrot, chopped
1 tablespoon ground cumin
1 tablespoon ancho chile powder
1 (32 ounce) container chicken broth
1 tablespoon chopped fresh cilantro, or to taste
1 medium jalapeno pepper, sliced, or to taste

Steps:

  • Preheat the oven to 500 degrees F (260 degrees C). Line a rimmed baking sheet with foil.
  • Place tomatillos, garlic head, and poblano pepper on the prepared baking sheet.
  • Roast in the oven for 30 minutes. Remove from the oven and let cool.
  • Heat oil in a Dutch oven over medium heat. Add andouille sausage and cook until slightly crispy, 5 to 7 minutes. Remove sausage to a plate.
  • Add onion, celery, and carrot to the Dutch oven; cook for 5 minutes. Add cumin and chile powder; stir and cook for 5 to 7 minutes. Stir in cannellini beans and cook for 3 to 5 minutes.
  • Meanwhile, remove and discard skins from tomatillos, garlic, and poblano pepper. Transfer to a food processor and blend until combined.
  • Add liquified tomatillo mixture to the Dutch oven, along with chicken broth and cooked sausage. Cover, reduce heat to medium-low, and simmer for 25 minutes.
  • Ladle into bowls and garnish with cilantro and jalapeno slices.

Nutrition Facts : Calories 332.5 calories, Carbohydrate 33.5 g, Cholesterol 22.8 mg, Fat 15.6 g, Fiber 8.6 g, Protein 14.7 g, SaturatedFat 4 g, Sodium 1459.5 mg

WHITE BEAN AND BLACK OLIVE SOUP



WHITE BEAN AND BLACK OLIVE SOUP image

Categories     Soup/Stew     Bean

Yield 4 people

Number Of Ingredients 16

3 T olive oil
3-4 cloves crushed garlic
1 heaping cup chopped onion
½ cup diced celery
½ cup diced carrots
½ cup chopped bell pepper
1 cup zucchini chunks
1 ½ t salt; black pepper
1 t oregano
1 ½ t basil
4 cups stock or water
3 oz. tomato paste (1/2 small can)
¼ cup dry red wine
2 cups cooked beans
1 cup sliced black olives
1 T fresh lemon juice

Steps:

  • Sauté garlic, onion, celery, carrots, bell pepper, zucchini, salt, black pepper, oregano and basil in olive oil. Add stock or water, tomato paste, dry red wine, beans, black olives, and lemon juice. Simmer, covered, over very low heat, about ½ hour. Just before serving, add freshly chopped parsley. Optional garnish: freshly diced tomato.

Tips:

  • Use dried beans for a more flavorful soup: Dried beans have a more concentrated flavor than canned beans, and they're also more budget-friendly. If you use dried beans, be sure to soak them overnight before cooking.
  • Don't overcook the beans: Overcooked beans will become mushy and lose their flavor. Cook the beans just until they are tender, about 1 hour for canned beans and 1.5 hours for dried beans.
  • Use a variety of vegetables: This recipe calls for carrots, celery, and onion, but you can also add other vegetables, such as potatoes, zucchini, or spinach. Feel free to experiment and use whatever vegetables you have on hand.
  • Season the soup to taste: The amount of salt, pepper, and garlic powder you add will depend on your personal preferences. Start with a small amount and add more to taste.
  • Serve the soup with a side of crusty bread or crackers: This will help to soak up the delicious broth.

Conclusion:

White bean and black olive soup is a hearty, flavorful soup that is perfect for a cold winter day. It's also relatively easy to make, and it's a great way to use up leftover beans and vegetables. So next time you're looking for a quick and easy soup recipe, give this one a try. You won't be disappointed!

Related Topics