Ingredients for Mediterranean White Bean Soup
- Vegetable Broth
- Potato
- Carrot
- Olive Oil
- Onion
- 4 cloves garlic (minced)
- Cannellini Beans
- Dried Thyme
- Dried Rosemary
- Salt & Freshly Ground Black Pepper
- 2 tablespoons fresh lemon juice
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How to Make Mediterranean White Bean Soup
- Heat 2 cups of vegetable broth in a large saucepan over medium-high heat. Bring to a boil.
- Add 1 lb potatoes (peeled and diced) and 1 cup carrots (chopped). Reduce heat to low, cover, and simmer for 15 minutes, or until potatoes are tender.
- While the potatoes and carrots cook, heat 2 tablespoons olive oil in a heavy-bottomed pot or Dutch oven over medium-high heat.
- Add 1 large onion (chopped) and cook for 10 minutes, stirring occasionally, until softened. Reduce heat to low.
- Add 4 cloves garlic (minced) and cook for 1 minute, until fragrant.
- Pour in 1 cup of vegetable broth and bring to a boil.
- Add the cooked potatoes, carrots, and their cooking liquid to the pot.
- Stir in 1 teaspoon dried thyme and 1/2 teaspoon dried rosemary.
- In a food processor or blender, combine 2 (15-ounce) cans cannellini beans (drained and rinsed) with the remaining 1 cup of vegetable broth. Blend until completely smooth.
- Add the pureed beans to the soup and bring to a gentle boil.
- Season generously with salt and pepper to taste. Adjust consistency with additional broth if needed.
- Stir in 2 tablespoons fresh lemon juice.
- Serve hot, garnished with crusty bread or croutons for dipping.
Nutrition Information (Approximate per serving)
Sodium
1 g
Sugar
12g
Fat
3g
Carbs
19g
