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.
.
INGREDIENTS:
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.
.
DIRECTIONS:
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.

Facebook Comments