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Nutritional Info
  • 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

View full nutritional breakdown of Mediterranean White Bean & Vegetable Soup calories by ingredient
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Mediterranean White Bean & Vegetable Soup

Submitted by: MOB8/2009

Introduction

I'm always looking for ways to use different vegetables and this is a recipe that uses both leeks and fennel, in addition to the more classic vegetables. Water can be used in place of the chicken stock for a vegetarian dish and wine is a nice ingredient, but not essential to the soup. I just like the taste of wine! Fresh herbs can be used in place of dried, if you are lucky enough to have them. I'm always looking for ways to use different vegetables and this is a recipe that uses both leeks and fennel, in addition to the more classic vegetables. Water can be used in place of the chicken stock for a vegetarian dish and wine is a nice ingredient, but not essential to the soup. I just like the taste of wine! Fresh herbs can be used in place of dried, if you are lucky enough to have them.
Number of Servings: 8

Ingredients

    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

Directions

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: 8

Recipe submitted by SparkPeople user MOB8/2009.






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