Mediterranean Bean Soup Recipe with Tomato Pesto
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The Mediterranean Dish · by Suzy Karadsheh★ 4.9 (101)

Mediterranean Bean Soup Recipe with Tomato Pesto

NUTRITION · PER SERVING37M COOK
CAL 21%·PRO 35%
CARBS 47G44% OF CAL
13G FIBER10G SUGAR24G OTHER
FAT 21G44% OF CAL
3G SAT17G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A hearty one-pot bean soup loaded with three types of beans, vegetables, and warm spices, topped with bright tomato pesto and pine nuts. Nutritious and freezer-friendly.

mainmediterraneansoupbeansgluten freevegetarian
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Nutrition & ingredients

Ingredients

serves 8
  • Extra virgin olive oil
  • 1 Large russet potato (peeled, diced into small cubes)
  • 1 medium yellow onion (chopped)
  • 1 15- oz can diced tomatoes
  • 1 tbsp white vinegar
  • 1 tbsp ground coriander
  • 1 tsp Spanish paprika
  • Salt and pepper
  • 5 cups low sodium vegetable broth, (or broth of your choice)
  • 8- oz frozen spinach, (no need to thaw)
  • 15- oz can red kidney beans, (drained and rinsed )
  • 15- oz can cannellini beans, (drained and rinsed)
  • 15- oz can chickpeas, (drained)
  • Basil leaves for garnish (optional)
  • 1/3 cup toasted pine nuts for garnish (optional)
  • 2-3 large garlic cloves, (you can start with less garlic if you're not sure)
  • 1 1/2 cup diced fresh tomatoes
  • 15-20 large basil leaves
  • 1/2 cup Private Reserve Greek extra virgin olive oil
  • 1/3 cup grated Parmesan cheese
PREP
10M
SODIUM
1239MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.