Mediterranean Bean Soup

Course : Beans
Serves: 4 - 6
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1 tablespoon extra virgin olive oil (1 to 2)
1 medium to large onion coarsely chopped
2 medium carrots peeled and coarsely chopped (2 to 3)
1 cloves garlic crushed (1 to 2)
2 cups dried beans soaked according to
1 package directions asnd drained
8 cups boiling water (8 to 10)
1 teaspoon dried crumbled thyme
1/4 cup chopped italian pasely (about)
1 teaspoon salt and pepper to taste
1 package croutons for garnish

Preparation / Directions:

In a heavy skillet or soup pot 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 w ater to stockpot.Add thyme,and parsely.Cover and cook over low heat,adding boiling water occasionally if necessasry. 1to 1 1/2 to 3 hours or until beans are soft cooking time varies with age of beans when beans are soft add salt and pepper.For a 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 cannedtomatoes with juices correct seasonings.transfer soup to individuasl bowls.Garnish with chopped parsely or croutons

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