Make Ahead

Mediterranean White Bean Soup

January 31, 2014
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
In This Recipe
  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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