Great Northern Bean Olive Soup
Warm up with a hearty and flavorful Great Northern Bean Olive Soup—a Mediterranean-inspired dish that perfectly balances comfort and sophistication. This satisfying soup features creamy Great Northern beans, briny Kalamata olives, and a medley of aromatic vegetables like onion, celery, and carrot, all simmered together in a savory vegetable broth infused with dried herbs like thyme and oregano. A hint of garlic and a touch of acidity from diced tomatoes elevate the flavors, while partially pureeing the soup creates a velvety texture with delightful chunks. Garnished with fresh parsley and best served with crusty bread or a crisp side salad, this one-pot recipe is not only delicious but also easy to prepare in under an hour. Perfect for weeknight dinners or meal prep, this bean and olive soup is a nutritious, vegetarian delight!
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Recipe Information
Ingredients
- 3 cups Great Northern beans (cooked or canned, drained and rinsed)
- 3 tablespoons Extra virgin olive oil
- 1 medium Yellow onion (finely chopped)
- 4 cloves Garlic cloves (minced)
- 2 stalks Celery stalks (diced)
- 1 large Carrot (diced)
- 4 cups Vegetable broth
- 1 cup Kalamata olives (pitted and sliced)
- 1 14-ounce can Diced tomatoes (canned, with juice)
- 1 Bay leaf
- 1 teaspoon Dried thyme
- 1 teaspoon Dried oregano
- 1 teaspoon Salt
- 0.5 teaspoon Ground black pepper
- 0.25 cup Fresh parsley (chopped, for garnish)
Instructions
Heat the olive oil in a large pot or Dutch oven over medium heat.
Add the chopped onion, garlic, celery, and carrot to the pot. Sauté for 6-8 minutes, or until the vegetables are softened and the onion is translucent.
Stir in the thyme, oregano, salt, and black pepper, and cook for an additional minute to toast the spices.
Add the Great Northern beans, vegetable broth, diced tomatoes (with juice), bay leaf, and sliced Kalamata olives.
Bring the mixture to a gentle boil, then reduce the heat to low and let it simmer for 25-30 minutes, stirring occasionally.
Discard the bay leaf and use an immersion blender to partially puree the soup, leaving some chunks for texture. Alternatively, transfer about a third of the soup to a blender, blend until smooth, and return it to the pot.
Taste and adjust seasoning with more salt or pepper, if needed.
Ladle the soup into bowls and garnish with fresh chopped parsley. Serve warm with crusty bread or a side salad, if desired.
Nutrition Facts
Calories |
308 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 12.3 g | 16% | |
| Saturated Fat | 2.0 g | 10% | |
| Polyunsaturated Fat | 0.4 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1383 mg | 60% | |
| Total Carbohydrate | 40.9 g | 15% | |
| Dietary Fiber | 11.5 g | 41% | |
| Total Sugars | 7.0 g | ||
| Protein | 12.7 g | 25% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 141 mg | 11% | |
| Iron | 4.1 mg | 23% | |
| Potassium | 934 mg | 20% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
