Mediterranean White Bean Soup

By erinbdm
January 31, 2014
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Mediterranean White Bean Soup

Author Notes: This recipe comes from the 75th edition (2006) of the Joy of Cooking (Rombauer, Rombauer Becker, Becker). I've tweaked it to suit my tastes. I love how a few simple ingredients come together into a flavorful soup with absolutely no fuss. I use mayacoba beans, widely available in latino markets, because I love their flavor, but you could certainly use any kind of dried white beans.erinbdm

Serves: 6

  • 2 cups dry mayacoba beans
  • 6 sprigs fresh thyme
  • 12 cloves chopped garlic
  • 1 or 2 bay leaves
  • 1 cup broken up canned tomatoes in juice
  • 1/4 cup fresh parsley, chopped
  • 1/4 cup olive oil
  • 4 tablespoons red wine vinegar
  • salt to taste
  • pepper to taste
  • 14 cups water
  1. Bring to a boil, reduce heat and simmer the beans, thyme, garlic, bay leaves, and, water. Simmer until the beans are tender (1-1 1/2 hours).
  2. Stir in and heat through the rest of the ingredients.

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