Mediterranean Vegetable Bean Soup

This is a great recipe from the LCBO’s Food and Drink Autumn 2011 issue, I have made it many times and I am afraid that if I don’t put it up here, I may lose the magazine and the recipe.

So here it is…

3 lbs chopped plum tomatoes, about 12, (I use frozen sometimes, or just a bottle of pureed tomatoes)

2 red peppers chopped

1 eggplant (1lb) cut into 1cm cubes (I don’t peel, but the recipe says to)

1 large onion, coarsely chopped

salt and fresh pepper

6 cloves garlic, peeled

1 tbsp fresh oregano

2 tsp fresh thyme or 1/2tsp dried

1/2-1 tsp fresh rosemary

4 cups water

2 cups navy or white kidney beans cooked (I think chickpeas would also work here)

1/2 cup feta cheese to crumble on top (skip if going vegan)


1. preheat oven to 425F

2. combine chopped veggies, drizzle with olive oil and 1tsp salt and pepper toss, evenly divide out on parchment lined sheets and roast, switching halfway for about 45min

3.  put roasted veggies and water in a pot with fresh herbs, boil and reduce to simmer for 10min

4.  using immersion blender puree the soup till it reaches the consistency that you like, the recipe says to transfer 3cups to blend, and then add the rest back to leave it a bit chunky, I like it all pureed.

5. garnish bowls with feta if using!


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