Best Mediterranean Roman Bean Soup Recipes

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MEDITERRANEAN BEAN SOUP RECIPE WITH TOMATO PESTO



Mediterranean Bean Soup Recipe with Tomato Pesto image

Not your average bean soup recipe! This one pot Mediterranean bean soup is loaded with nutrition, texture and flavor from warm spices, aromatic, and a bright tomato pesto. Vegetarian. Gluten Free. Great to make ahead and freeze (see notes.)

Provided by Suzy Karadsheh

Categories     Entree

Number Of Ingredients 21

Extra virgin olive oil
1 Large russet potato (peeled, diced into small cubes)
1 medium yellow onion (chopped)
1 15- oz can diced tomatoes
1 tbsp white vinegar
1 tbsp ground coriander
1 tsp Spanish paprika
Salt and pepper
5 cups low sodium vegetable broth, (or broth of your choice)
8- oz frozen spinach, (no need to thaw)
15- oz can red kidney beans, (drained and rinsed )
15- oz can cannellini beans, (drained and rinsed)
15- oz can chickpeas, (drained)
Basil leaves for garnish (optional)
1/3 cup toasted pine nuts for garnish (optional)
2-3 large garlic cloves, (you can start with less garlic if you're not sure)
1 1/2 cup diced fresh tomatoes
15-20 large basil leaves
1/2 cup Private Reserve Greek extra virgin olive oil
Salt and pepper
1/3 cup grated Parmesan cheese

Steps:

  • In a large Dutch oven or heavy pot, heat two tablespoons of olive oil over medium heat until shimmering but not smoking. Add the diced potatoes and onions. Cook for about 4-5 minutes, tossing regularly.
  • Add the canned diced tomatoes, vinegar, spices, salt and pepper. Stir to combine. Cover and cook for another 4 minutes.
  • Uncover, add the vegetable broth and frozen spinach. Raise the heat to medium-high and bring to a boil for 4 minutes or so. Add the kidney beans, cannellini beans, and chickpeas. Bring back to a boil, then reduce heat to medium-low. Cover and cook for another 15 to 20 minutes (potatoes should be tender at this point).
  • While the soup is cooking, make the tomato pesto. In the bowl of a food processor fitted with a blade, place the garlic and fresh tomatoes. Pulse a few times to combine. Add the basil and puree. While the processor is running, drizzle in the olive oil a little bit at a time. Transfer the thick tomato pesto to a bowl, and stir in the grated Parmesan.
  • When the soup is ready, remove from heat. Stir in the tomato pesto.
  • Transfer to serving bowls. Top each bowl with a few basil leaves and toasted pine nuts. Enjoy with your favorite crusty bread!

Nutrition Facts : Calories 366.1 kcal, Sodium 568.1 mg, Fat 20.2 g, SaturatedFat 3.1 g, Carbohydrate 37.3 g, Fiber 11.2 g, Protein 14 g, Cholesterol 3.7 mg, ServingSize 1 serving

MEDITERRANEAN ROMAN BEAN SOUP



Mediterranean Roman Bean Soup image

Our class makes soup for the faculty once a week during the winter. The soups are made from recipes from all geographic areas that the students are studying. This recipe fits in with the Ancient Greece and Ancient Rome units.

Provided by Room A5A

Categories     Yam/Sweet Potato

Time 3h30m

Yield 4 serving(s)

Number Of Ingredients 16

2 tablespoons olive oil
1 large onion, chopped
3 cloves garlic, minced
1/2 teaspoon cumin seed
1/4 teaspoon cinnamon
1/4 teaspoon red pepper flakes
1 large sweet potato, peeled and cut into 1/2 inch pieces
1 lb turnip, peeled and cut into 1/2 inch pieces
4 ounces string beans, cut into 1 inch pieces
4 (14 ounce) cans beef broth
6 plum tomatoes, chopped
1 teaspoon salt
1/4 teaspoon pepper
2 tablespoons cilantro, chopped
1 (15 ounce) can roman beans, drained and rinsed
1/2 cup chopped green olives, no pits

Steps:

  • Heat oil in large soup pot over medium-high heat.
  • Add onion and cook until tender, about 5 minutes.
  • Add garlic, cumin, cinnamon and pepper flakes and stir.
  • Stir in sweet potato, turnips, string beans, broth, tomatoes, cilantro, salt and pepper.
  • Bring to a boil and simmer for 15 minutes or until vegetables are tender.
  • Add beans and simmer for 2 hours.
  • Add green olives 5 minutes before serving.

Nutrition Facts : Calories 238.2, Fat 11.2, SaturatedFat 1, Cholesterol 4, Sodium 3760.1, Carbohydrate 24.4, Fiber 5.8, Sugar 10.2, Protein 13.8

MEDITERRANEAN BEAN SOUP



Mediterranean Bean Soup image

With the cold weather coming on, I need all the warm soups and stews I can find. This one sounds right up my alley!! It might take some time, but it is done in the crockpot...BONUS!!

Provided by SkinnyMinnie

Categories     Beans

Time 8h50m

Yield 6 serving(s)

Number Of Ingredients 14

1 lb dried cannellini beans or 1 lb dried navy beans
2 teaspoons salt
8 cups water
2 tablespoons olive oil
1 medium onion, chopped
1 bell pepper, chopped
2 carrots, chopped
1 celery rib, chopped
2 tablespoons garlic, minced (about 6 cloves)
1 bunch fresh kale
1 (14 ounce) can crushed tomatoes
1 teaspoon dried basil
1 teaspoon dried rosemary
1/4 teaspoon red pepper flakes

Steps:

  • Rinse the beans and pick out any debris.
  • Put the beans in a crockpot set on high.
  • Add the salt and water.
  • Cook for 8 hours or overnight, or cook in simmering water on the stove for a couple of hours.
  • Heat the oil in a wide skillet over medium heat.
  • Add the onion, bell pepper, carrots, and celery.
  • Cook, stirring occasionally, for about 15 min until soft.
  • Add the garlic and cook for 3-4 min more.
  • Scrape the vegetables into the beans.
  • Rinse the kale and remove any big stems.
  • Chop the leaves and add to the soup along with the tomatoes, basil, rosemary and red pepper flakes.
  • Cook until the kale is wilted and tender, about 15-20 minute.

Nutrition Facts : Calories 335, Fat 5.4, SaturatedFat 0.8, Sodium 962.6, Carbohydrate 55.6, Fiber 21.2, Sugar 6.5, Protein 19.1

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