Mediterranean Bean Soup Recipe with Tomato Pesto

Name: Mediterranean Bean Soup Recipe with Tomato Pesto
Prep time: 10 min
Cook time: 27 min
Total time: 37 min
Cuisine: Mediterranean
Ingredients: 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; 1/3 cup grated Parmesan cheese

Instructions

Prep:10minCook:27min

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.)

Updated at: Wed, 20 Nov 2024 08:52:09 GMT