Mediterranean White Bean Soup

"This thick and garlicky soup is a Mediterranean classic normally made from dried beans slowly cooked with potatoes, onions, and garlic. This version takes advantage of cooked beans and a food processor to produce a quick and hearty dinner soup. Serve with plenty of good crusty bread."
photo by mMadness97 photo by mMadness97
photo by mMadness97
photo by GirlEatsWorld photo by GirlEatsWorld
photo by GirlEatsWorld photo by GirlEatsWorld
Ready In:




  • Bring 2 cups of the broth to a boil in a large saucepan.
  • Add potatoes and carrots, cover, reduce heat, and simmer gently for 15 minutes.
  • While potatoes cook, place oil in a heavy soup pot or Dutch oven over medium-high heat.
  • Add onions, reduce heat to low, cover, and cook for 10 minutes, stirring occasionally.
  • Add the garlic and cook for one minute.
  • Add 1 cup of broth and bring to a boil.
  • Add the cooked potatoes, carrots, and their liquid; stir in thyme and rosemary.
  • In a food processor or blender, purée the beans with the final cup of broth.
  • Add to the soup and bring to a boil.
  • Season to taste with salt and pepper and adjust thickness with additional broth, if necessary; stir in the lemon juice.
  • Serve with croutons or toasted bread as garnish.

Questions & Replies

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  1. N Joyner
    I found this recipe to be very good, but only gave it four stars as it called for (in my opinion) way too much celery and onions. I cut the onions back to 1/2 cup and the celery to 1 cup. I also added 1/3 cup grated carrots. My husband loved it!
  2. mMadness97
    I've had this with the lemon juice and without as well as with chicken and with beef broth. Each time tasted great. It does take a little bit of time to cut up the onion, potato and carrot but it's worth it. Great soup.
  3. Samantha_Arestia
    Love this soup. First time i made this with homemade veg and chicken stock and 2nd time just homemade veg stock with a chicken stock cube. The first method seemed better
  4. Janny7
    This bean soup has become a staple in my house. And it's proof that a bean soup does NOT need pork or bacon in it to be delicious. The only thing I do differently is add an extra potato for more thickness. Great recipe!
  5. Laughing in the Kit
    Super tasty! And pretty easy to make too. I only had one can of cannelini beans on hand, so I improvised a bit. Reduced the amount of stock used in each of the steps (but used close to 3 cups total). Forgot the lemon juice and it still was delicious! Increased the rosemary since it's my favorite herb. Thanks so much for sharing...I know this will be in the regular rotation as we come into fall/winter.


<p><br /> <br />My most used and favorite cookbook is the 1946 edition of Fannie Farmer's Boston Cooking School handed down to me from my Mother. <br /> <br />My most favorite kitchen utensils are a set of Johnson &amp; Wales knives given to me by my mother, a professional chef. <br /> <br />I enjoy traveling to exotic places, trying new foods and bringing home rare ingredients to expirement with. <br /> <br />I work fulltime as a lab technician for a local diagnostic center. In addition to that, during my free time I'm either at the gym, listening to music, tending to my herb garden and/or trying out new recipes &amp; ideas in the kitchen. <br /> <br />I am a classically trained singer and musician, passionate about music. <br /> <br />My favourite thing to do is sit outside in my garden with my husband, a glass of wine, good food, music &amp; a few good friends. <br /> <br /><img src= alt= /> <img src= border=0 alt=Photobucket - Video and Image Hosting /></p>
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