Description
Warm up with a bowl of Mediterranean White Bean Soup: creamy beans, sun-ripened tomatoes, fragrant herbs and a bright squeeze of lemon. Simple, healthy, and perfect for any night 🍲🍋🫒
Ingredients
– 2 tbsp olive oil 🫒
– 1 large onion, diced 🧅
– 3 garlic cloves, minced 🧄
– 2 carrots, diced 🥕
– 2 celery stalks, diced 🥬
– 1 can (400g) white beans, drained and rinsed 🫘
– 1 can (400g) diced tomatoes 🍅
– 4 cups vegetable or chicken broth 🥣
– 1 tsp dried oregano 🌿
– 1 tsp dried thyme or 1 sprig fresh thyme 🌿
– 1 bay leaf 🍃
– Pinch of chili flakes (optional) 🌶️
– Salt 🧂 and freshly ground black pepper
– 2 cups chopped kale or spinach 🥬
– Juice of 1 lemon 🍋
– 2 tbsp chopped fresh parsley 🌿
– Grated Parmesan or crumbled feta to serve 🧀 (optional)
Instructions
1 Heat the olive oil in a large pot over medium heat.
2 Add the diced onion and a pinch of salt; sauté until translucent, about 5 minutes.
3 Stir in the minced garlic, diced carrots and celery; cook 4–5 minutes until slightly softened.
4 Add the dried oregano, thyme and bay leaf; cook for 1 minute until fragrant.
5 Pour in the diced tomatoes (with juices), white beans and broth. Add chili flakes if using.
6 Bring to a gentle boil, then reduce heat and simmer uncovered for 20–25 minutes to let flavors meld.
7 For a creamier texture, remove about 1–2 cups of the soup, mash or blend them, and stir back into the pot.
8 Add the chopped kale or spinach and simmer 2–3 minutes until wilted.
9 Stir in lemon juice and chopped parsley. Taste and adjust seasoning with salt and pepper.
10 Ladle into bowls and top with grated Parmesan or crumbled feta if desired. Serve warm with crusty bread.