January 30, 2011

Mediterranean White Bean Soup

OK - I was pretty proud of this one.  All the flavors blend so perfectly together & to make it even better it  was done in the crock pot. Hope you enjoy!

Mediterranean White Bean Soup
Serves 6

2 cans of white Northern Beans, rinsed
1 can small black olives, rinsed
1 can petite diced tomatoes
1 onion, chopped
1/2 cup sliced roasted red peppers
3 cups of chicken broth, 4 if no wine
1 cup of red wine
1 link of turkey smoked sausage, coined & quartered
1 tablespoon of Herbs de Provence
6 fresh thyme sprigs
Salt & Pepper
1 tablespoon of butter
Brown rice
Grated Gouda or Havarti

Put everything but the butter, rice and cheese in your crock pot and cook on low for at least eight hours (even longer is fine - it just gives the flavors more time to blend).  Right before you are ready to serve turn heat to high and add butter & let it return to a low boil.  Serve over rice (or not) and top with a sprinkle of cheese (or not).

This was a wonderful Monday night meal.  I mixed everything together the night before & my husband, JK, turned the crock pot on right before he left for the day (I would have but I leave 2 hours before he does).  Walking into the house from the office was awesome, the entire house smelled wonderful.  We started the week off on a healthy note and I had delicious lunch for the rest of the week. For dinner I enjoyed with the rice & cheese and for a healthy lunch I just enjoyed the soup as is.


Jennifer said...

I WILL be trying this one also! It looks so YUMMY! My mouth is watering!

Lara B Knight said...

Jenn -honestly it is wonderful & no garlic!!! Lol!

Pegasuslegend said...

this looks amazing and one of our favorites with these flavors nice job on the pictures too!

Stacy said...

Made this dish yesterday. LOVE it. Simple and easy for the non-cook and has good flavors that arent overwhelming. Cant wait to make it again...