Mediterranean White Bean Soup (Print Version)
# Ingredients:
01 -
3 tablespoons extra virgin olive oil.
02 -
1 large yellow onion, chopped.
03 -
1 small potato, peeled and cubed.
04 -
2 celery stalks, chopped.
05 -
2 carrots, chopped.
06 -
1 red bell pepper, chopped.
07 -
4 garlic cloves, grated.
08 -
1 teaspoon dried oregano.
09 -
1 teaspoon ground coriander.
10 -
1/2 teaspoon red pepper flakes.
11 -
1 can (15 oz) crushed tomatoes.
12 -
2 cans (15 oz each) cannellini beans, drained.
13 -
6 cups vegetable broth.
14 -
4 sprigs fresh thyme.
15 -
1 ounce feta cheese, crumbled.
16 -
2 tablespoons parmesan cheese, grated.
17 -
1/4 cup fresh parsley, chopped.
18 -
2 tablespoons lemon juice.
19 -
2 tablespoons cornstarch (optional).
# Instructions:
01 -
Heat oil in Dutch oven over medium-high. Cook onions until soft, about 2 minutes.
02 -
Add potato, celery, carrots and peppers. Cook until slightly softened, about 5 minutes.
03 -
Stir in garlic, oregano, coriander, and red pepper flakes. Cook 2 minutes until fragrant.
04 -
Add tomatoes, beans, broth and thyme. Bring to boil, reduce heat and simmer covered for 20 minutes.
05 -
Stir in cheeses, lemon juice and parsley. Optionally thicken with cornstarch slurry if desired.
# Notes:
01 -
Can use dried beans - soak and cook separately first.
02 -
Works well in slow cooker for 4-5 hours on high.