Mediterranean Bean Soup Recipe With Tomato Pesto

Mediterranean Bean Soup Recipe With Tomato Pesto

Mediterranean Bean Soup Recipe With Tomato Pesto

Featuring: Meyer Lemon EVOO and Pomegranate Balsamic Vinegar


  • Meyer Lemon 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 tablespoon Pomegranate Balsamic Vinegar
  • 1 tablespoon ground coriander
  • 1 teaspoon 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
  • ⅓ cup toasted pine nuts for garnish optional
  • For Tomato Pesto Sauce:
  • 2-3 large garlic cloves, you can start with less garlic if you're not sure
  • 1 ½ cup diced fresh tomatoes
  • 15-20 large basil leaves
  • ½ cup Meyer Lemon Extra Virgin Olive Oil
  • Salt and pepper
  • ⅓ cup grated Parmesan cheese


In a large Dutch oven or heavy pot, heat two tablespoons of olive oil over medium heat until shimmering but not smoking. Add the diced potatoes and onions. Cook for about 4-5 minutes, tossing regularly.

Add the canned diced tomatoes, balsamic vinegar, spices, salt and pepper. Stir to combine. Cover and cook for another 4 minutes.

Uncover, add the vegetable broth and frozen spinach. Raise the heat to medium-high and bring to a boil for 4 minutes or so. Add the kidney beans, cannellini beans, and chickpeas. Bring back to a boil, then reduce heat to medium-low. Cover and cook for another 15 to 20 minutes (potatoes should be tender at this point).

While the soup is cooking, make the tomato pesto. In the bowl of a food processor fitted with a blade, place the garlic and fresh tomatoes. Pulse a few times to combine. Add the basil and puree. While the processor is running, drizzle in the olive oil a little bit at a time. Transfer the thick tomato pesto to a bowl, and stir in the grated Parmesan.

When the soup is ready, remove from heat. Stir in the tomato pesto.
Transfer to serving bowls. Top each bowl with a few basil leaves and toasted pine nuts. Enjoy with your favorite crusty bread!

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