Creamy Mediterranean Bean Soup

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Sauté: Heat olive oil in a pot over medium heat. Add onion, carrot, and celery (if using). Cook until softened, about 5–7 minutes.

Step 2

Add garlic & spices: Stir in garlic, paprika, oregano, and cumin. Cook about 30 seconds, just until fragrant.

Step 3

Add beans and broth: Add the beans, chickpeas, and broth. Bring to a gentle boil, then reduce to simmer for 15 minutes.

Step 4

Blend partially:

Step 5

Use an immersion blender right in the pot and blend until about half the soup is smooth (leave some chunks).

Step 6

Or, transfer half to a blender, puree, and return to pot.

Step 7

Stir in lemon juice and tahini: Add lemon juice for brightness and tahini for creamy texture. Stir until smooth.

Step 8

Finish: Taste and season with salt and pepper.

Step 9

Serve: Drizzle with olive oil, sprinkle a few herbs, or add a pinch of chili flakes or sumac for color.

Step 10

💡 Optional Add-ins

Step 11

Roasted red peppers (for a smoky-sweet depth)

Step 12

Diced potatoes or zucchini (to thicken naturally)

Step 13

Parmesan or feta sprinkle (if you include small amounts of dairy in your Mediterranean pattern)