Mediterranean Bean Soup Recipe

Name: Mediterranean Bean Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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

1
Rinse the beans and pick out any debris.
2
Put the beans in a crockpot set on high.
3
Add the salt and water.
4
Cook for 8 hours or overnight, or cook in simmering water on the stove for a couple of hours.
5
Heat the oil in a wide skillet over medium heat.
6
Add the onion, bell pepper, carrots, and celery.
7
Cook, stirring occasionally, for about 15 min until soft.
8
Add the garlic and cook for 3-4 min more.
9
Scrape the vegetables into the beans.
10
Rinse the kale and remove any big stems.
11
Chop the leaves and add to the soup along with the tomatoes, basil, rosemary and red pepper flakes.
12
Cook until the kale is wilted and tender, about 15-20 minute.

281

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 lb dried cannellini beans or 1 lb dried navy beans, 2 teaspoons salt, 8 cups water, 2 tablespoons olive oil, and more.

Yes, Mediterranean Bean Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Mediterranean Bean Soup

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