Mediterranean White BEAN SOUP
- 15m Prep Time
- 2h Cook Time
- 2h Ready In
A hearty Mediterranean white bean soup with garlic, tomato, and fresh herbs, simmered in broth until tender.
Ingredients
- 1 cup dried white beans, such as Great Northern or cannellini, rinsed and picked over
- 1 sprig fresh rosemary or ¾ teaspoon dried rosemary
- 8 garlic cloves, chopped or sliced
- 1 7 cups Poultry Stock or Vegetable Broth (opens in new tab)
- 1 medium tomato, chopped
- ¼ cup chopped parsley
- ¼ cup olive oil
- ½ teaspoon black pepper or red pepper flakes
- 1 tablespoon red wine vinegar, or to taste
- Salt to taste
- Chopped parsley, oregano, or a combination
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 1 cup dried white beans, such as Great Northern or cannellini, rinsed and picked over
- 1 sprig fresh rosemary or ¾ teaspoon dried rosemary
- 8 garlic cloves, chopped or sliced
- 1 7 cups Poultry Stock or Vegetable Broth
- 1 medium tomato, chopped
- ¼ cup chopped parsley
- ¼ cup olive oil
- ½ teaspoon black pepper or red pepper flakes
- 1 tablespoon red wine vinegar, or to taste
- Salt to taste
- Chopped parsley, oregano, or a combination
Let's Cook
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Step 1.
If desired, soak overnight in water to cover: 1 cup dried white beans, such as Great Northern or cannellini, rinsed and picked over
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Step 2.
Drain and place in a soup pot with: 1 sprig fresh rosemary or ¾ teaspoon dried rosemary; 8 garlic cloves, chopped or sliced; 7 cups Poultry Stock or Vegetable Broth
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Step 3.
Bring to a boil, then reduce the heat and simmer, covered, until the beans are tender, about 1 hour 15 minutes for soaked beans and 2 hours for unsoaked. Discard the rosemary sprig and stir in: 1 medium tomato, chopped; ¼ cup chopped parsley; ¼ cup olive oil; ½ teaspoon black pepper or red pepper flakes
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Step 4.
Heat the mixture through, seasoning with: 1 tablespoon red wine vinegar, or to taste; Salt to taste
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Step 5.
Garnish with: Chopped parsley, oregano, or a combination