Mediterranean White Bean Soup

  • Prep Time: 15 mins
  • Total Time: 50 mins
  • Servings: 4
  • About This Recipe

    “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

  • 4cupsvegetable broth
  • 1mediumpotato, peeled and diced small
  • 1largecarrot, peeled and diced small
  • 1tablespoonolive oil
  • 1mediumonion, chopped
  • 3clovesgarlic, minced
  • 4cupscooked cannellini beans or 2 (14ounce) cans canned cannellini, drained and rinsed
  • 1/2 teaspoondried thyme
  • 1/4 teaspoondried rosemary
  • salt & freshly ground black pepper
  • 1teaspoonlemon juice
  • Directions

  • 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.
  • Reviews

  • “I found this recipe to be very good, but only gave it four stars as it called for (in my opinion) way too much celery and onions.I cut the onions back to 1/2 cup and the celery to 1 cup.I also added 1/3 cup grated carrots. My husband loved it!”

  • “I’ve had this with the lemon juice and without as well as with chicken and with beef broth. Each time tasted great. It does take a little bit of time to cut up the onion, potato and carrot but it’s worth it. Great soup.”

  • “Super tasty! And pretty easy to make too. I only had one can of cannelini beans on hand, so I improvised a bit. Reduced the amount of stock used in each of the steps (but used close to 3 cups total). Forgot the lemon juice and it still was delicious! Increased the rosemary since it’s my favorite herb. Thanks so much for sharing…I know this will be in the regular rotation as we come into fall/winter.”

  • “Great recipe! Like others, I pureed one can of the beans and one can was drained and rinsed, then dumped in. I did feel that I had to add quite a bit of sea salt and pepper…I also added a splash of skim milk, paprika, and a little herb de provence. We were scraping the bowls clean with a crusty artisan rye I bought. Thanks!”

  • “Love this soup. First time i made this with homemade veg and chicken stock and 2nd time just homemade veg stock with a chicken stock cube.The first method seemed better”

  • “This bean soup has become a staple in my house.And it’s proof that a bean soup does NOT need pork or bacon in it to be delicious.The only thing I do differently is add an extra potato for more thickness.Great recipe!”

  • “Good soup and easy to make.Made a nice light supper with a piece of fresh bread on a cold night.I cheated and used canned beans and only made half a recipe (we still had leftovers!).Used the stick blender in the pot; next time won’t puree everything since I think it would be good to have some whole beans. Thanks for posting!”

  • “This was a nice soup! I couldn’t find Cannelini beans at the store (FYI- White Kidney beans are the same thing, and I didn’t realize that) so I used dried Navy Beans. I didn’t puree all the beans, but kept a cup whole and I think next time I will reserve 2 cups. Also, I would suggest a longer simmer time so that the dried herbs can soften and the flavors can blend. Served with recipe #62058, Italian Peasant Bread.”

  • “I didn’t change a thing about the recipe. It was very good. I used canned cannellini beans and bottled minced garlic. I pureed the beans until smooth in a blender.Next time I make this I will add an extra potato and an extra carrot for a bit more substance.This soup would definitely be great on a cold day.”

  • “Not bad, but not outstanding…”

  • “YUMBERINI as can be!Pureed entire soup in blender so onions hubby did not see! :)Cannot simply beat this low-fat recipe!Definately a keeper for me!”

  • “Great recepie, the thyme and rosemary add a lot of flavor. I used chicken stock and added a bit more lemon juice. Easy to make.”

  • “We enjoyed this bean soup, I used 2 large potatoes and used my stick blender for the beans. The added lemon juice gives it a great flavour. Thanks for sharing.”

  • “Very good soup! I used all chicken broth and skipped the lemon juice. I only blended 1 can of beans and left the other one whole. I like texture in soup. Also I like a thicker soup so at the end I added a couple of big tbsps of vegetarian refried beans. This soup is a must with grilled cheese and bacon sandwiches! I love this recipe and I will be making it often. Thank you, Carla!”

  • “Good Soup!The only things I did differently was I used half vegetable broth and half chicken broth since I didn’t have enough of the vegetable broth.I used canned beans.Mine came out initially thinner than I usually prefer, so I let it simmer down a little to allow it to thicken just a bit.The lemon juice is a nice addition.It was super easy to make.I just ate it with some crusty bread.”

  • “Excellent soup.My husband loved it and he is very particular about his bean soup.”

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