Mediterranean White Bean Soup With Vegetables
Serves 610 mins prep35 mins cook
This hearty mediterranean white bean soup with vegetables is so delicious and nourishing. Cooked with spices, herbs, and topped with flavorful cheeses, this is a really comforting soup that everyone will love. All you need are some pantry staples for a quick soup that also tastes fancy.
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What you need
Instructions
0 Saute Onions: In a large dutch oven, heat 3 tablespoons olive oil over medium-high heat. Add the chopped onions and cook until softened but not brown, stirring in between, about [timer minutes=2]2 minutes[/timer]. 1 Cook Vegetables: Add the chopped potatoes, celery, carrots and bell peppers. Cook until the vegetables are a bit softened, stirring regularly, about [timer minutes=5]5 minutes[/timer]. 2 Season: Add grated garlic, oregano, ground coriander, red pepper flakes and salt to taste. Cook, tossing often, until aromatic, about [timer minutes=2]2 minutes[/timer]. 3 Simmer: Then add crushed tomatoes, white beans, broth and thyme. Bring to a boil, reduce the heat to low-medium, place a lid and simmer until vegetables are soft and flavors come together, about [timer minutes=20]20 minutes[/timer]. 4 Flavor: Add crumbled feta cheese, parmesan cheese, lemon juice and parsley. Adjust seasonings to taste. 5 Thicken: If you prefer to thicken the soup, take corn starch in a small bowl, add ½ cup of the cooled soup and mix until smooth. Then add it back to the soup in the dutch oven, stirring often, until slightly thickened, about [timer minutes=5]5 minutes[/timer]. 6 Serve: Turn off the heat. Garnish with fresh parsley, cheeses, olive oil, red pepper flakes and serve.View original recipe