Mediterranean Bean Soup
Description
This rustic Mediterranean bean soup is the definition of comfort food. It relies on simple, wholesome ingredients like dried beans, carrots, and onions, transformed by a long, slow simmer into a deeply flavorful and textured meal. The earthy beans absorb the aromatic notes of fresh thyme, bay leaves, and garlic, creating a rich broth that is both nourishing and satisfying. Its a perfect dish for chilly evenings or when you want a hearty, plant-based main course. The texture is rustic and chunky, with the option to blend some beans for a creamier consistency. Serve it with crusty bread to soak up every drop of the savory, herb-infused broth. Its easy to make, budget-friendly, and tastes even better the next day.Ingredients
Directions
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Heat olive oil in a heavy 3-quart stockpot or soup kettle over medium heat.
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Add chopped onion, carrots, and crushed garlic; saut for 10-15 minutes until vegetables are soft but not browned.
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Stir in the drained beans, boiling water, fresh thyme, bay leaves, and chopped parsley.
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Cover the pot and reduce heat to low; simmer gently for 1 1/2 to 3 hours, adding more boiling water if necessary, until beans are tender.
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Remove bay leaves; season with salt and freshly ground black pepper to taste.
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For a thicker consistency, remove about 1 1/2 cups of beans and liquid, puree in a blender or food processor, and stir back into the pot.
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Ladle the hot soup into bowls; garnish with extra chopped parsley, croutons, and a drizzle of green olive oil if desired.
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 245.9kcal
- % Daily Value *
- Total Fat 17.3g27%
- Saturated Fat 2.7g14%
- Cholesterol 3.5mg2%
- Sodium 150mg7%
- Total Carbohydrate 23.7g8%
- Dietary Fiber 7.7g31%
- Sugars 2.1g
- Protein 5.4g11%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
To adjust thickness: For a thinner soup, stir in additional hot water or crushed canned tomatoes with their juices before serving.
Storage: This soup tastes even better the next day. Store leftovers in an airtight container in the refrigerator for up to 4 days, or freeze for up to 3 months.
Bean Selection: Cannellini, Great Northern, or Borlotti beans work best for this recipe. Ensure dried beans are soaked overnight and drained before cooking to reduce cooking time and improve digestion.
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