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Mediterranean White Bean Soup

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Ingredients

Adjust Servings:

	Olive Oil – 1 tbsp
	Yellow Onions – 1
	Garlic – 2 cloves
	Carrots – 1
	Celery – 2 ⅓ (65 g)
	Vegetable Broth – 40 fl oz (1 ⅕ l)
	Thyme – 1 tsp
	Dried Oregano – ½ tsp
	Salt – 1 tsp
	Ground Black Pepper – ½ tsp
	Canned Beans – 1 ¾ lb (800 g)
	Spinach – 1 bunch
	Parsley – to taste
	Parmesan – to taste

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Mediterranean White Bean Soup

Name: Mediterranean White Bean Soup
Total time: 1 h
Yield: 5 Servings
Ingredients: Olive Oil: 1 tbsp; Yellow Onions: 1; Garlic: 2 cloves; Carrots: 1; Celery: 2 ⅓ (65 g); Vegetable Broth: 40 fl oz (1 ⅕ l); Thyme: 1 tsp; Dried Oregano: ½ tsp; Salt: 1 tsp; Ground Black Pepper: ½ tsp; Canned Beans: 1 ¾ lb (800 g); Spinach: 1 bunch; Parsley: to taste; Parmesan: to taste

Features:

60 min
Serves 5
Medium

Ingredients

Olive Oil – 1 tbsp
Yellow Onions – 1
Garlic – 2 cloves
Carrots – 1
Celery – 2 ⅓ (65 g)
Vegetable Broth – 40 fl oz (1 ⅕ l)
Thyme – 1 tsp
Dried Oregano – ½ tsp
Salt – 1 tsp
Ground Black Pepper – ½ tsp
Canned Beans – 1 ¾ lb (800 g)
Spinach – 1 bunch
Parsley – to taste
Parmesan – to taste

Recipe

One of the main tasks of the editorial office Cook It is to skillfully debunk silly culinary myths. The most popular of them says that it is impossible to fully satisfy hunger with vegetarian dishes; moreover, they are boring and tasteless. If you think so as well, taste our treat!

Mediterranean white bean soup is a vivid example of how you can cook a truly satisfying starter using vegetable broth. This time, beans are our key ingredient. This versatile product enhances any dish, be it salad or cabbage rolls.

Steps

1 Done	Peel onion and carrot. Chop the peeled vegetables and celery. Pour olive oil into a large pot and place it on the stove. Add the chopped vegetables.
2 Done	Add thyme, oregano, salt, and pepper to the vegetable mixture. Stir and cover with vegetable broth.
3 Done	Add beans and cook for 15 minutes. Then add spinach and cook for a couple more minutes.

When the soup is done, let it sit for a bit. Garnish with grated Parmesan and greens, serve with toast.

38 Comments
Valerie

Valerie

I am an English major with a love of languages and fiction, and with an incurable travel bug. In my free time, I read fantasy, drink copious amounts of coffee, and like to go see movies. Culinary art means everything to me. My main hypostasis is the taster, though. The music school has taught me to appreciate the symphony of airy meringues, to create harmonious overtures of light snacks, hard rock of meat, fish, and vegetables on the grill. Choir classes have accustomed me to hear and feel the people nearby and create perfect harmonies of sounds.