Mediterranean-Style Bean Soup
2 Tbsp. extra-virgin olive oil
1 large onion, chopped coarsely
3 medium carrots, peeled and chopped coarsely
2 garlic cloves, crushed
2 cups dried beans*, soaked overnight or
according to package directions and drained
8 cups boiling water
1 14-oz. can stewed tomatoes in juice
1 Tbsp. fresh or 1 tsp. dried crumbled thyme
2 bay leaves
1/2 cup parsley, chopped (plus some for garnish)
Lite salt and freshly ground pepper to taste
Croutons for garnish (optional)
In a heavy three-quart soup pot, heat olive oil. Sauté
onion, carrots and garlic until vegetables are soft but
not browned (about 10 minutes).
Add drained beans and boiling water to soup pot; add
thyme, bay leaves and parsley. Cover and cook over
low heat, adding water occasionally as needed, until
beans are soft (1 1/2 to 3 hours, depending on the type
of beans).
When beans are soft, add Lite-salt and pepper. For a
thicker soup, remove about 1 1/2 cups of beans, purée
in a food processor or blender and return to pot.
Garnish with chopped parsley and/or croutons.
*Select your favorite beans and use a different
Hi Linda,
Have you made a cookbook Yet? Love to have one
Annette