MEDITERRANEAN ROMAN BEAN SOUP
Our class makes soup for the faculty once a week during the winter. The soups are made from recipes from all geographic areas that the students are studying. This recipe fits in with the Ancient Greece and Ancient Rome units.
Provided by Room A5A
Categories Yam/Sweet Potato
Time 3h30m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Heat oil in large soup pot over medium-high heat.
- Add onion and cook until tender, about 5 minutes.
- Add garlic, cumin, cinnamon and pepper flakes and stir.
- Stir in sweet potato, turnips, string beans, broth, tomatoes, cilantro, salt and pepper.
- Bring to a boil and simmer for 15 minutes or until vegetables are tender.
- Add beans and simmer for 2 hours.
- Add green olives 5 minutes before serving.
Nutrition Facts : Calories 238.2, Fat 11.2, SaturatedFat 1, Cholesterol 4, Sodium 3760.1, Carbohydrate 24.4, Fiber 5.8, Sugar 10.2, Protein 13.8
MEDITERRANEAN BEAN SOUP
With the cold weather coming on, I need all the warm soups and stews I can find. This one sounds right up my alley!! It might take some time, but it is done in the crockpot...BONUS!!
Provided by SkinnyMinnie
Categories Beans
Time 8h50m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Rinse the beans and pick out any debris.
- Put the beans in a crockpot set on high.
- Add the salt and water.
- Cook for 8 hours or overnight, or cook in simmering water on the stove for a couple of hours.
- Heat the oil in a wide skillet over medium heat.
- Add the onion, bell pepper, carrots, and celery.
- Cook, stirring occasionally, for about 15 min until soft.
- Add the garlic and cook for 3-4 min more.
- Scrape the vegetables into the beans.
- Rinse the kale and remove any big stems.
- Chop the leaves and add to the soup along with the tomatoes, basil, rosemary and red pepper flakes.
- Cook until the kale is wilted and tender, about 15-20 minute.
Nutrition Facts : Calories 335, Fat 5.4, SaturatedFat 0.8, Sodium 962.6, Carbohydrate 55.6, Fiber 21.2, Sugar 6.5, Protein 19.1
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