Mediterranean White Bean Soup |
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Prep Time: 15 Minutes Cook Time: 35 Minutes |
Ready In: 50 Minutes Servings: 4 |
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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. Ingredients:
4 cups vegetable broth |
1 medium potato, peeled and diced small |
1 large carrot, peeled and diced small |
1 tablespoon olive oil |
1 medium onion, chopped |
3 cloves garlic, minced |
4 cups cooked cannellini beans or 2 (14 ounce) cans canned cannellini, drained and rinsed |
1/2 teaspoon dried thyme |
1/4 teaspoon dried rosemary |
salt & freshly ground black pepper |
1 teaspoon lemon juice |
Directions:
1. Bring 2 cups of the broth to a boil in a large saucepan.
2. Add potatoes and carrots, cover, reduce heat, and simmer gently for 15 minutes.
3. While potatoes cook, place oil in a heavy soup pot or Dutch oven over medium-high heat.
4. Add onions, reduce heat to low, cover, and cook for 10 minutes, stirring occasionally.
5. Add the garlic and cook for one minute.
6. Add 1 cup of broth and bring to a boil.
7. Add the cooked potatoes, carrots, and their liquid; stir in thyme and rosemary.
8. In a food processor or blender, purée the beans with the final cup of broth.
9. Add to the soup and bring to a boil.
10. Season to taste with salt and pepper and adjust thickness with additional broth, if necessary; stir in the lemon juice.
11. Serve with croutons or toasted bread as garnish.
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