Mediterranean Bean Soup
Total Time: 50 mins
Preparation Time: 15 mins
Cook Time: 35 mins
Ingredients
- Servings: 4
- 4 cups vegetable broth
- 1 medium potato, peeled and diced small
- 1 large carrot, peeled and diced small
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 4 cups cooked cannellini beans or 2 (14 ounce) cans canned cannellini, drained and rinsed
- 1/2 teaspoon dried thyme
- 1/4 teaspoon dried rosemary
- salt & freshly ground black pepper
- 1 teaspoon lemon juice
Recipe
- 1 bring 2 cups of the broth to a boil in a large saucepan.
- 2 add potatoes and carrots, cover, reduce heat, and simmer gently for 15 minutes.
- 3 while potatoes cook, place oil in a heavy soup pot or dutch oven over medium-high heat.
- 4 add onions, reduce heat to low, cover, and cook for 10 minutes, stirring occasionally.
- 5 add the garlic and cook for one minute.
- 6 add 1 cup of broth and bring to a boil.
- 7 add the cooked potatoes, carrots, and their liquid; stir in thyme and rosemary.
- 8 in a food processor or blender, purã©e the beans with the final cup of broth.
- 9 add to the soup and bring to a boil.
- 10 season to taste with salt and pepper and adjust thickness with additional broth, if necessary; stir in the lemon juice.
- 11 serve with croutons or toasted bread as garnish.
No comments:
Post a Comment