Mediterranean Bean Soup
- Yields: 4
- Source: n/a
- Submitted by: Recipe Group Member
- Date: n/a
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This is just one of over 9,000 recipes we've collected since early 1996. Many of these recipes have been passed down from family member to family member and then shared with friends and then, with Mike Pitzer's Secret Recipes. When it comes to recipes, the real secret is that all of our recipes always have been, and always will be free!
Ingredients:
- croutons and green olive oil for garnish
Directions:
- In heavy 3-quart stockpot or soup kettle heat extra-virgin olive oil; sauté 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, purée 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.
Servings: 8
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