Mediterranean Bean Soup

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.

Cooking Method: Boiling, Sautéing

Cuisine: Mediterranean

Courses: Soups

Difficulty: Intermediate

Servings: 8

Calories: 245.9

Dietary: Gluten-free, Vegan, Vegetarian

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

1 tablespoon Extra-virgin olive oil; (1 to 2)
1 large Onion; coarsely chopped
2 medium Carrots; peeled and chopped
1 large Garlic clove; crushed
2 cups Dried beans; soaked & drained
8 cups Boiling water; (8 to 10)
1 tablespoon Fresh thyme (or 1 teaspoon dried)
1 Bay leaves
1/4 cups Italian parsley (plus more for garnish) ; chopped
Salt; to taste
Freshly ground black pepper; to taste
Croutons for (optional) ; for garnish
Green olive oil (optional) ; for garnish

Directions

1
Heat olive oil in a heavy 3-quart stockpot or soup kettle over medium heat.
2
Add chopped onion, carrots, and crushed garlic; saut for 10-15 minutes until vegetables are soft but not browned.
3
Stir in the drained beans, boiling water, fresh thyme, bay leaves, and chopped parsley.
4
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.
5
Remove bay leaves; season with salt and freshly ground black pepper to taste.
6
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.
7
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.

Keywords: bean soup, mediterranean, vegan, vegetarian, hearty, comfort food, dried beans, thyme, olive oil, rustic, healthy, slow cooked, plant based, winter soup, garlic, onion, carrot, parsley, bay leaf, stew, budget friendly

Read it online: https://www.chefs-mate.com/recipe/mediterranean-bean-soup/