This is a one pot Mediterranean bean soup that is loaded with flavor and nutrition! The kitchen, if not the whole house, will smell like heaven. I made toasted seedy crusty bread in the oven to go with it and it was perfect.
- Extra virgin olive oil
- 1 large russet potato (I used 3 red potatoes), diced
- 1 medium yellow onion, chopped
- 1 15oz can diced tomatoes
- 1 Tbls vinegar
- 1 Tbst ground coriander
- 1 tsp spanish paprika (I used smoked paprika)
- salt and pepper
- 5 Cups broth (of your choice)
- 8 oz. frozen spinach, no need to thaw
- 1 can kidney beans
- 1 can cannellini beans
- 1 can chickpeas
- Basil leaves for garnish, optional
- toasted pine nuts for garnish, optional
For Tomato Pesto Sauce
- 2-3 garlic cloves, chopped
- 1 1/2 C diced fresh tomatoes (I used another can diced)
- 15-20 large basil leaves (I used 1/4 C dried)
- 1/2 C olive oil
- salt and pepper
- 1/2 C grated parmesan cheese
In a heavy pot, heat olive oil. reduce heat to medium and add diced potatoes and onions. Cook for about 4-5 minutes, tossing regularly.
Add tomatoes, vinegar, spices, salt and pepper, stir. Cover and cook 4 minutes.
Add vegetable broth and spinach. Raise heat to medium-high and bring to boil for 4 minutes. add beans. Bring back to boil, reduce heat to medium-low. Cover and cook 15-20 minutes.
While soup is cooking, make pesto. In food processor (I used the small Ninja) place garlic and tomatoes. Pulse a few times. Add basil and puree. Drizzle in olive oil a little bit at a time. Transfer to a bowl and stir in grated Parmesan.
When soup is ready, remove from heat. Stir in the pesto.
Top each bowl with basil leave and pine nuts. Enjoy with crusty bread!
To make the crusty bread I toasted seedy whole grain bread for 4 minutes each side in a 400 degree oven. Then turn on broiler and butter one side of each bread and broil 1 minute at a time until the edges start to darken.
Original recipe here: