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- All right you guys,
let's talk about raiding your pantry tonight.
I guarantee you have most of the ingredients
for this recipe.
I want you to grab three cans of beans,
and I'll show you in a minute
how to turn it into
a wholesome, flavor-packed meal.
- [Suzy] I'm Suzy with The Mediterranean Dish.com
Today, we are talking about
my famous Mediterranean Three Bean Soup.
Now this is not any bean soup,
this is flavor-packed, layers and layers
of texture and the secret is going
to be in my tomato pesto
that we stir in at the very end.
Why am I talking so much?
Let's get to it.
Right, grab your biggest pot ever,
'cause we're gonna fill it up.
And I already heated mine up,
all I need to do is add
a little bit of extra virgin olive oil.
Every good thing starts with
extra virgin olive oil.
(sizzling)
Ow!
Potatoes and onions just went in my pot.
All right, we're gonna keep stirring
and tossing our onions and potatoes
until they're a little bit softer.
About four to five minutes.
I have some canned tomatoes,
just out of a can.
With the juice,
goes right in here.
Some vinegar,
the vinegar here adds a nice citrusy kick.
I have coriander and paprika.
A lot of depth and flavor in these two.
Salt...
And pepper.
Give that all a mix,
and I'm gonna cover it and let it cook
for a little bit longer
so that the potatoes soften real well.
(lid clinks)
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Gonna check up on it.
Oh yeah.
(sizzling)
Now we add broth.
This whole thing goes in.
And about a cup more.
Spinach goes in.
And we'll bring it all
back to a bubbly boil.
Okay, now that is nice and bubbly.
Bring on the beans,
like all the beans in the universe.
Ready?
Kidney beans.
White beans, any kind.
And chickpeas, 'cause they're my favorite.
I'm gonna give this a stir,
we're gonna bring it up to a boil,
and then we're gonna cover and let it cook
for another 15-20 minutes.
While this is happening,
I'm gonna show you the magic
of making my fresh tomato pesto,
which changes everything.
Okay, so you guys, we're talking
fresh tomato pesto.
Our garlic, tomatoes, and basil.
Then, we're gonna add olive oil,
and Parmesan cheese, oh yeah.
It's so good.
Garlic goes in here,
fresh tomatoes.
Because this won't be cooked,
I prefer fresh tomatoes here.
But you can use canned if you're really in a bind.
Close this baby up.
Pulse a few times.
Gonna add a bunch of basil.
All right, I have 20 basil leaves.
All right.
Close this baby up.
On.
Olive oil.
Oh yeah.
It smells delicious.
Gonna transfer this basil tomato goodness
into a bowl.
Freshly grated Parmesan.
Okay, maybe a little bit more.
(laughs)
This is the fresh tomato pesto.
We're gonna check up on the soup.
(clangs)
Oh yeah.
And the magic part is adding
the tomato pesto into the soup,
and a good stir to get all
that fresh flavor in here.
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I add my pine nuts at the very end,
a good drizzle of extra virgin olive oil,
and this is it.
Mediterranean Three Bean Soup, you guys.
Go to TheMediterraneanDish.com
and grab the full recipe.
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