Appetizers / Soups / Salads

Mediterranean White Bean and Vegetable Soup is for Soup.

Mediterranean White Bean and Vegetable Soup takes 15 minutes to prepare.

Mediterranean White Bean and Vegetable Soup takes 90 minutes to cook.

Mediterranean White Bean and Vegetable Soup makes 8 servings.

The ingredients for Mediterranean White Bean and Vegetable Soup are:

1 cup dry white beans, such as great northern, soaked overnight in water
1 Tbls extra virgin olive oil
1 bay leaf
1 tsp oregano
1 tsp thyme
1 tsp sage
8 cups 99% fat-free chicken broth
1/4 cup white wine
1 leek, chopped
2 carrots, chopped
2 stalks of celery, chopped
1 bell pepper, chopped (green or yellow will work as well)
1 fennel bulb
1/4 cup fennel ferns (reserved for garnish)
6 cloves of garlic, chopped
2 cans diced tomatoes

Here is how you make Mediterranean White Bean and Vegetable Soup:

In large stock pot, heat the olive oil until hot, but not smoking (drop of water sizzles). Add the leek, carrots, pepper, celery and garlic and saute about 5 minutes or until the leek is "transparent". Add the beans that have been drained and washed. Pour in the broth and add all the herbs. Bring to a boil, reduce heat and simmer about 1 hour or until the beans are tender. Add the tomatoes and fennel bulb. Continue to simmer an additional 30 minutes. Remove the bay leaf, salt and pepper to taste and serve. Garnish each bowl with fennel ferns.Additional soup freezes well!Number of Servings: 8Recipe submitted by SparkPeople user MOB8/2009.

The nutritional information for Mediterranean White Bean and Vegetable Soup is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 107.9

• Total Fat: 2.3 g
• Cholesterol: 0.0 mg
• Sodium: 557.2 mg
• Total Carbs: 17.9 g
• Dietary Fiber: 4.7 g
• Protein: 4.6 g