Homistro heathy tasty soups mediterranean bean soup with fetta

Mediterranean bean soup recipe

This Mediterranean bean soup recipe gets better every day as it sits in the fridge. So don’t be scared to make too much. I guarantee you’ll be going back for more.

Homistro heathy tasty soups mediterranean bean soup with fetta

Denitsa announced one day that she misses this bean soup and tried to describe it to me from her memories. It’s a popular soup in Mediterranean and some Eastern European countries.  We looked for a recipe online and I came across a video from Gordon Ramsay, making something very similar that Denitsa described, so I went with his recipe and built on it a bit to use more local ingredients like preserved baked peppers and these beautiful Scarlet Runner beans we had in the pantry from the summers countryside harvest.  It’s super easy to make and exact proportions of the ingredients are not critical.

Homistro healhty meal plans mediterranean bean soup

— Makes 3 – 4 portions, depending on how hungry you are —

Ingredients for Mediterranean bean soup recipe:

  • 1 medium onion, finely chopped
  • 3 cloves garlic (use up to 5 if you like), finely sliced
  • 2 stalks Celery, finely chopped
  • 1 Leek, cut in half length wise and sliced ½ cm (0.2 inches)thick
  • 2 medium carrots, quartered lengthwise and chopped
  • Olive oil
  • 3 springs of fresh thyme or ½ tsp dried thyme
  • Half a spring of fresh rosemary or ½ tsp dried rosemary
  • 1 tbsp tomato puree
  • 1 can/jar (~420g or ~14 oz) butter beans or white beans (almost any kind of bean works here), rinsed
  • 2 medium tomatoes, chopped
  • 1 liter vegetable stock or bullion (use less for a thicker soup)
  • 2 preserved baked peppers, chopped into small cubes (optional, but adds a great depth of flavor to the soup)
  • ¼ tsp coarsely ground black Pepper
  • Handful fresh parsley
  • 50 g feta cheese (preferably goat feta)
  • Salt

Instructions for the bean soup recipe:

Step 1: Cook the base vegetables

Use a medium sized pot. Chop Onions and saute in 4 tbsp olive oil on medium heat till soft and translucent. While they are cooking, throw in the rosemary and thyme and the black pepper. Then quickly chop the celery stalks and leek and add to the pot. Chop up the carrots and add to the pot.  Don’t forget to stir every now and then to prevent burning. Sautee till they go soft and take on a little bit of color and start browning.

Step 2: Make the soup

Add the preserved peppers and tomato pure and cook while mixing for another minute. Add the beans and mix together to combine, stir around for about 30 seconds and add the fresh tomatoes. Cook for another 30 seconds and add the stock or bullion. You can add a little less if you want your soup more creamy. Bring to a boil and cook for a further 5 min. Season with salt.

Step 3: Serve the bean soup

Serve with crumbled feta cheese and chopped flat leaf parsley on top. Drizzle on some extra virgin olive oil to finish it off and give it great flavor.

We would love to hear your feedback or impression of this recipe. Please leave a comment and tell us about your experience. Or do you have questions? I would be happy to answer them.

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Posted in Dairy free recipes, Gluten free recipes, Quick and easy recipes, Recipes, Soup recipes, Vegetarian recipes and tagged , .

One Comment

  1. It was goooooood. Played a bit with the recipe because of the lack of original ingredients here. 😀

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