ARE MEDITERRANEAN WHITE RECIPES

Steps:

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

Steps:

• Heat the oil in a large pan. Add the onion, carrot and garlic and cook gently for 5 minutes until the vegetables are softened.
• Stir in the paprika and oregano and cook for 1 minute.
• Add the beans and half the water. Bring to a boil, then reduce the heat, cover and simmer for 30 minutes.
• Add the remaining water, tomato puree and tomatoes and simmer gently until the beans are tender. Season to taste with salt and pepper.
• Ladle into warm bowls and sprinkle with chopped coriander. Garnish with coriander leaves.