Mediterranean bean soup

this is such a classic mediterranean dish, simple ingredients, easy to prep, winter comfort food that’s filling and packed with protein and nutrients. And it tastes even better as leftovers. I’m obsessed with it.
1.5 cups dry white beans (or navy beans)
5 tomatoes pureed
1 tbsp tomato paste
1/2 onion, finely chopped
2 cups water
salt, oregano
1/2 small carrot (optional)
2-3 cubes small potato (optional) – to thicken broth
To serve: olive oil drizzled, warm bread and olives
*Do NOT recommend using canned/already cooked beans. You can skip the soaking but it will take longer. Also soaking supposedly helps with ability to digest beans and rinsing of any toxins.
Saute onion over stovetop, add in tomato paste, pureed tomatoes for 2-3 min, then add in soaked and drained beans, water, lots of salt, oregano, 1/2 small carrot and 2-3 potato cubes (to thicken broth) – bring to a boil and then simmer for ~ 1 hour. Taste and adjust salt.
To serve: squeeze in some lemon juice, drizzle olive oil and eat with warm bread and olives. YUM. Great as leftovers – in fact tastes better the next day.
p.s you can also make it in the instant pot but it will be a bit more of a watery consistency
▪️NUTRITION FUN FACT: Beans in general are really high in plantbased protein. 1/4 cup dry -> 10g protein & 150 calories.

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