White bean and vegetable soup
 
Prep time
Cook time
Total time
 
Author:
Cuisine: Mediterranean Diet
Serves: 4 people
Ingredients
  • 360g (1⅔ cup) Dried white beans
  • 2 Tablespoons extra virgin olive oil
  • 1 Garlic clove, peeled and thinly chopped
  • 1 Onion, peeled and finely chopped
  • 2 Carrots, peeled and diced
  • 1 Potato, peeled and diced
  • 1 Red bell pepper, cored and diced
  • 5 Ripe tomatoes, finely chopped
  • 1 Teaspoon salt (or salt to taste)
  • 1 ½ Litre (3 pints or 4 ½ cups) water
  • 1 Broccoli head, the florets sliced into smaller pieces
Instructions
  1. Soak the dried white beans in cold water for 10 hours (ideally leave them soaked overnight). Rinse them well and drain.
  2. Have the ingredients well washed and prepared as indicated in the ingredients description.
  3. Heat the olive oil in a large saucepan over medium heat. Add the garlic and sauté for 1 minute until lightly golden. Add then the onion, the carrots, the red pepper and a pinch of salt and sauté for 2 more minutes until only lightly golden. Add then the potato and sauté over medium heat for around 7 minutes.
  4. Reduce heat to low. Add the tomatoes, the drained white beans and stir. Cover with cold water and leave to cook, covered with a lid, at a medium-low heat for approximately 45 minutes or until the beans are done, stirring from time to time. Add a teaspoon salt (or salt to taste) and stir.
  5. Add the broccoli florets and cook for no more than 5 minutes, leaving them “al dente”. Remove from the heat and serve hot.
Recipe by Tasty Mediterraneo at https://www.tastymediterraneo.com/white-bean-and-vegetable-soup/