Creamy white beans and vegetables soup
Prep time
Cook time
Total time
Cuisine: Mediterranean Diet
Serves: 4 people
  • 2 Tablespoons extra virgin olive oil
  • 1 Onion, peeled and finely chopped
  • 3 Carrots, peeled and diced
  • 2 Medium potatoes, peeled and diced
  • 250g (1 ¾ cups) Organic white beans in water
  • 5 Ripe tomatoes, peeled and finely chopped
  • 1l (4 cups) Water
  • Salt
  1. Have the white beans and all the vegetables well washed (in cold water) and prepared as indicated in the ingredients description.
  2. Heat the olive oil in a large saucepan over moderate heat. Add the carrots, the onion and a pinch of salt and cook over a low heat, stirring frequently, for about 2 minutes until only lightly golden. Add then the potatoes and sauté over medium heat for around 3 minutes.
  3. Reduce heat to low. Add the white beans and stir. Cover with cold water and leave to cook, covered with a lid, at a medium-low heat for approximately 20 minutes, stirring from time to time. Add then the finely chopped tomatoes and a teaspoon salt (or salt to taste), stir and leave to cook for 5 more minutes or until the beans are tender.
  4. Remove from the heat and with the help of a hand mixer (ideally a powerful one of at least 450 watt) mix it all well until perfectly combined. Serve hot accompanied by some slices of toasted country bread.
If you are using dried white beans, to cook them: soak the dried beans in cold water for 12 hours (ideally leave them soaked overnight). Rinse them well and drain. Add them in step 3 as indicated in the instructions.
Recipe by Tasty Mediterraneo at