Mediterranean White Bean Soup

Name: Mediterranean White Bean Soup
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 6 servings
Ingredients: 2 tablespoons olive oil; 5 cloves garlic (minced); 1 small onion (chopped); 32 ounces vegetable broth ({or chicken broth}); 1 - 15 ounce navy beans (drained and rinsed); 1 bay leaf; 2 teaspoons rosemary (finely chopped); 1/2 teaspoon crushed red pepper; 2 cups kale (chopped or spinach); 2 tablespoons fresh basil (chopped); 2 tablespoons fresh parsley (chopped); 1 lemon (juiced); 1 tablespoon lemon zest (finely grated); 1 cup Castelvetrano olives (pitted, cut in half {or olive of your choice}); 4- 6 ounces feta (crumbled); basil (or parsley and rosemary); Feta cheese; Olives (chopped); Crushed red pepper

Mediterranean White Bean Soup is a hearty soup filled with fresh herbs, navy beans, kale or spinach and topped with olives and creamy feta cheese.

Prep15 min
Cook20 min
Total35 min
Makes6 servings
Calories245

Ingredients

6 servings

2 tablespoons olive oil
5 cloves garlic (minced)
1 small onion (chopped)
32 ounces vegetable broth ({or chicken broth})
1 - 15 ounce navy beans (drained and rinsed)
1 bay leaf
2 teaspoons rosemary (finely chopped)
1/2 teaspoon crushed red pepper
2 cups kale (chopped or spinach)
2 tablespoons fresh basil (chopped)
2 tablespoons fresh parsley (chopped)
1 lemon (juiced)
1 tablespoon lemon zest (finely grated)
1 cup Castelvetrano olives (pitted, cut in half {or olive of your choice})
4- 6 ounces feta (crumbled)
basil (or parsley and rosemary)
Feta cheese
Olives (chopped)
Crushed red pepper

Method

1
Heat the 2 Tablespoons olive oil in a large pot. Add the garlic and sauté for 2 minutes. Add the onion and continue to sauté until soft and fragrant.
2
Add the vegetable broth, navy beans, bay leaf, rosemary, crushed red pepper and simmer for 10 minutes.
3
Add the spinach or kale and continue to simmer for 10 minutes, or until the greens are soft and wilted.
4
Add in the fresh basil, parsley, lemon juice and zest and give it a good stir.
5
You can either add the olives and feta cheese to the big pot of soup at the end of cooking or leave them in bowls on the table and allow everyone to garnish their bowls as they like.

Notes

This soup has a strong lemon flavor. If you aren't a huge fan of lemon I suggest using half of a lemon and omitting the lemon zest. Try white beans instead of navy beans. I love the fresh herbs in this recipe but you can always sub in dried if you don't have fresh on hand. If you are looking for a cheese other than feta to try, parmesan works nicely.