Mediterranean Bean Soup (Recipe)

Jan 13, 2025

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Mediterranean Bean Soup (Recipe)

Ingredients

extra virgin olive oil (I use Kasandrinos)

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 1/2 tsp extra virgin olive oil

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

2 cups cooked red kidney beans (or 1 15-oz can)

2 cups cooked cannellini beans (or 1 15-oz can)

2 cups cooked chickpeas (or 1 15-oz can)

Basil leaves for garnish, optional

1/3 cup toasted pine nuts for garnish, optional

For Tomato Pesto Sauce:

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 to 1/2 cup grated Parmesan cheese

Instructions

In a large Dutch oven or heavy pot, heat two tbsp of olive oil. Reduce heat to medium and add the diced potatoes and onions. Cook for about 4-5 minutes, tossing regularly.

Add tomatoes, vinegar, spices, salt and pepper. Stir to combine. Cover and cook for another 4 minutes.

Uncover, add vegetable broth and frozen spinach. Raise 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 soup is cooking, make the tomato pesto. In the bowl of a food processor fitted with a blade, place garlic and tomatoes. Pulse a few times to combine. Add basil and puree. While 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 grated Parmesan.