Mediterranean Roman Bean Soup

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READY IN: 3hrs 30mins
Recipe by Room A5A

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.

Ingredients Nutrition


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

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