Mediterranean Bean Soup Recipe with Tomato Pesto
Not your average bean soup recipe! This one pot Mediterranean bean soup is loaded with nutrition, texture and flavor from warm spices, aromatic, and a bright tomato pesto. Vegetarian. Gluten Free. Great to make ahead and freeze (see notes.)
- Prep time
- 10 min
- Cook time
- 27 min
- Yield
- 8 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- Extra virgin olive oil
- 1 Large russet potato (peeled, diced into small cubes)
- 1 medium yellow onion (chopped)
- 1 15- oz can diced tomatoes
- 1 tbsp white vinegar
- 1 tbsp ground coriander
- 1 tsp Spanish paprika
- Salt and pepper
- 5 cups low sodium vegetable broth, (or broth of your choice)
- 8- oz frozen spinach, (no need to thaw)
- 15- oz can red kidney beans, (drained and rinsed )
- 15- oz can cannellini beans, (drained and rinsed)
- 15- oz can chickpeas, (drained)
- Basil leaves for garnish (optional)
- 1/3 cup toasted pine nuts for garnish (optional)
- 2-3 large garlic cloves, (you can start with less garlic if you're not sure)
- 1 1/2 cup diced fresh tomatoes
- 15-20 large basil leaves
- 1/2 cup Private Reserve Greek extra virgin olive oil
- Salt and pepper
- 1/3 cup grated Parmesan cheese
Instructions
- 1
In a large Dutch oven or heavy pot, heat two tablespoons of olive oil over medium heat until shimmering but not smoking. Add the diced potatoes and onions. Cook for about 4-5 minutes, tossing regularly.
- 2
Add the canned diced tomatoes, vinegar, spices, salt and pepper. Stir to combine. Cover and cook for another 4 minutes.
- 3
Uncover, add the vegetable broth and frozen spinach. Raise the heat to medium-high and bring to a boil for 4 minutes or so. Add the kidney beans, cannellini beans, and chickpeas. Bring back to a boil, then reduce heat to medium-low. Cover and cook for another 15 to 20 minutes (potatoes should be tender at this point).
- 4
While the soup is cooking, make the tomato pesto. In the bowl of a food processor fitted with a blade, place the garlic and fresh tomatoes. Pulse a few times to combine. Add the basil and puree. While the processor is running, drizzle in the olive oil a little bit at a time. Transfer the thick tomato pesto to a bowl, and stir in the grated Parmesan.
- 5
When the soup is ready, remove from heat. Stir in the tomato pesto.
- 6
Transfer to serving bowls. Top each bowl with a few basil leaves and toasted pine nuts. Enjoy with your favorite crusty bread!