Mediterranean Bean Soup
Mediterranean Beans Soups
Last updated 6/12/2012 1:03:07 AM. Recipe ID 26880. Report a problem with this recipe.
Title: "mediterranean" bean soup
Yield: 8 Servings
1 tb Extra-virgin olive oil; (1
1 lg Onion; coarsely chopped
2 md Carrots; peeled and chopped
1 lg Garlic clove; crushed
2 c Dried beans; soaked &
8 c Boiling water; (8 to 10)
1 tb Fresh thyme (or 1 teaspoon
1 Bay leaves
1/4 c Italian parsley (plus more
-for garnish); chopped
Salt; to taste
Freshly ground black
-pepper; to taste
Croutons for (optional);
Green olive oil (optional);
In heavy 3-quart stockpot or soup kettle heat extra-virgin olive oil;
saute onion, carrots and garlic until vegetables are soft but not
browned, 10-15 minutes. Add drained beans and boiling water to
stockpot; add thyme, bay leaves and parsley. Cover and cook over low
heat, adding boiling water occasionally if necessary, 1 1/2 - 3 hours
or until beans are soft (cooking time varies with age of beans).
When beans are soft add salt and pepper.
For thicker soup remove about 1 1/2 cups of beans, puree in food
processor or blender, and return to pot. For thinner soup add hot
water (or crushed canned tomatoes with juices). Correct seasonings.
Transfer soup to tureen or individual bowls. Garnish with chopped
parsley or croutons and drizzle with a good green olive oil. Makes 8
Notes: This recipe can be adapted to almost any kind of bean
(cannellini, Great Northern, anasazi, _pinto_, pinquito, etc. are all
possibilities). From an article on the Mediterranean diet in the
March-April 1995 issue of Modern Maturity magazine. Uploaded to the
CompuServe Cooks Library on 5/13/96 by Lon Hall.
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