Mediterranean White Bean Soup

This soup was an unexpected delight by just using ingredients in my pantry and in my garden.  All the herbs came from my garden as well as the Lacinato kale.  This has wonderful flavor and aroma.  The soup is nice and light for summer time.


2 lbs. baby white beans

1 lg. yellow onion, diced

1 orange pepper, diced

1 28 oz. can Seasoned diced tomatoes

6 oz. pitted Greek olive medley, drained

6 - 8 cups of water

5 - 6 large cloves garlic, minced

2 large stems fresh rosemary

2 bay leaves

1 handful of fresh parsley chopped

3 - 4 springs fresh thyme, destemmed & chopped

3 - 4 stems fresh oregano, chopped

1 t. salt

Fresh cracked pepper to taste

1 t. coriander

¾ t. crushed red pepper flakes

4 cups chopped Lacinato kale

4 cups brown rice, cooked separately


Rinse and sort the beans.  Cook according to the package directions for the quick soak method.  After an hour, rinse and return to large stock pot.  Add the remaining ingredients except the kale and the brown rice.  Bring to a boil and then simmer for several hours until the beans are fully cooked.  Add the kale and stir well.  Place a scoop of rice in a pasta bowl off to the side and then finish with the soup on the other side.