Mediterranean White Bean Soup

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“This thick and garlicky soup is a Mediterranean classic normally made from dried beans slowly cooked with potatoes, onions, and garlic. This version takes advantage of cooked beans and a food processor to produce a quick and hearty dinner soup. Serve with plenty of good crusty bread.”

Ingredients Nutrition


  1. Bring 2 cups of the broth to a boil in a large saucepan.
  2. Add potatoes and carrots, cover, reduce heat, and simmer gently for 15 minutes.
  3. While potatoes cook, place oil in a heavy soup pot or Dutch oven over medium-high heat.
  4. Add onions, reduce heat to low, cover, and cook for 10 minutes, stirring occasionally.
  5. Add the garlic and cook for one minute.
  6. Add 1 cup of broth and bring to a boil.
  7. Add the cooked potatoes, carrots, and their liquid; stir in thyme and rosemary.
  8. In a food processor or blender, purée the beans with the final cup of broth.
  9. Add to the soup and bring to a boil.
  10. Season to taste with salt and pepper and adjust thickness with additional broth, if necessary; stir in the lemon juice.
  11. Serve with croutons or toasted bread as garnish.

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