Best 2 Mediterranean White Bean Soup Recipes
Are you searching for an easy and flavorful Mediterranean meal that is sure to warm you up on a chilly day? Look no further than the classic Mediterranean white bean soup! It's a hearty and comforting dish that's packed with healthy ingredients and bursting with Mediterranean flavors. This soup is not only easy to make, it's versatile enough to be customized to your own tastes and preferences. So get ready to dive into a bowl of deliciousness with this guide to the best Mediterranean white bean soup recipe.
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 for a more flavorful soup. If using canned beans, rinse them well before using.
- Soak the beans overnight in water to reduce cooking time. If you don't have time to soak the beans, you can quick-soak them by boiling them in water for 1 minute, then removing them from heat and letting them stand for 1 hour.
- Use a variety of vegetables in your soup. This will add flavor, color, and nutrients. Some good choices include carrots, celery, onions, garlic, tomatoes, and greens such as kale or spinach.
- Season your soup to taste. Salt, pepper, and garlic powder are all good starting points. You can also add other spices, such as cumin, oregano, or thyme.
- Serve your soup with a side of crusty bread or crackers. This will help to soak up the delicious broth.
Conclusion:
Mediterranean white bean soup is a healthy, flavorful, and easy-to-make soup that is perfect for a quick and easy meal. With its combination of beans, vegetables, and spices, this soup is sure to please everyone at the table. So next time you're looking for a delicious and nutritious meal, give this Mediterranean white bean soup a try!
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