mediterranean soup

This Chicken Lemon Rice Soup is one of the best soups for when you&#x27;re feeling sick or on a cold winter day. This soup is typical in several Mediterranean and Balkan countries.

Chicken Lemon Rice Soup [Supe me Pule]

leftover rotisserie chicken

water

celery stocks

yellow onion

eggs

rice rice rice

lemon

salt

oregano

parsley

butter (optional)

black pepper (optional)

Add leftover rotisserie chicken in a big pot. Add 8 cups of water and set temp to high.

In the meantime clean and chop celery in big pieces, I cut the celery sticks in half. Peel onion, rinse and cut in about 4 big pieces. Add that to pot too.

Once water starts to boil, lower temperature to medium and cover the pot. Let boil for about 30 minutes.

Turn heat off. Remove chicken and place in a deep plate or platter. Let it cool enough to handle by hand.

Strain the chicken stock. You can throw away the remains from straining the stock. Keep about 1 - 1.5 cups of stock aside and pour the rest of the stock in the pot.

Add 2 more cups of water to the pot.

When chicken is cool to handle by hand, start removing all pieces of chicken from the carcass. Believe me there&#x27;s enough chicken in there for a whole meal. When removed by hand they&#x27;re usually bite size which is perfect for the soup.

Turn heat on to medium. Add chicken bites back into the stock. When stock starts to boil, add rice, oregano, and salt. Let it boil so the rice cooks. Once finished cooking and you have tested for salt and adjusted to taste, turn heat to simmer.

Whisk the eggs in a deep bowl. Juice the lemon and add to the eggs, keep whisking.

Get the stock you put aside earlier, it might still be warm but it shouldn&#x27;t be hot, otherwise the eggs will curdle.

Pour 1-2 ozs of stock into the bowl at a time with your left  hand while you&#x27;re still whisking with your right hand. You want the warm stock to raise the temperature of the eggs slowly so they don&#x27;t curdle. Once you are done with this process then you can grab a ladle of stock/rice and add to the bowl too, whisk vigorously.

Pour the egg-lemon-stock mix into the soup and stir well. Let the soup get hot but don&#x27;t take it back to boiling temperature because eggs might curdle. Serve warm. Add sliced lemon, parsley and black pepper on the soup bowl to taste.

A nourishing vegetable soup with white beans, fresh herbs, and Mediterranean flavors. Topped with feta and parmesan for extra richness.

Mediterranean White Bean Soup

extra virgin olive oil.

yellow onion, chopped.

potato,

celery stalks, chopped.

carrots, chopped.

red bell pepper, chopped.

garlic cloves, grated.

oregano.

coriander.

red pepper flakes.

(15 oz) crushed tomatoes.

(15 oz each) cannellini beans, drained.

vegetable broth.

thyme.

feta cheese, crumbled.

parmesan cheese, grated.

parsley, chopped.

lemon juice.

cornstarch (optional).

Cook Onions

Heat oil in Dutch oven over medium-high. Cook onions until soft, about 2 minutes.

Add Vegetables

Add potato, celery, carrots and peppers. Cook until slightly softened, about 5 minutes.

Add Seasonings

Stir in garlic, oregano, coriander, and red pepper flakes. Cook 2 minutes until fragrant.

Simmer

Add tomatoes, beans, broth and thyme. Bring to boil, reduce heat and simmer covered for 20 minutes.

Finish

Stir in cheeses, lemon juice and parsley. Optionally thicken with cornstarch slurry if desired.

This velvety lemon white bean soup brings you the rich, comforting flavors of a Greek classic in just 30 minutes. Blended with creamy tahini and bright citrus, this easy one-pot meal is packed with plant protein and fiber to give you a hearty, nourishing dinner without a drop of heavy cream!

Lemon White Bean Soup (Greek-Style in 30 Minutes)

cannellini beans

extra virgin olive oil

onion

carrots

celery

garlic (grated

red pepper flakes (or more to taste)

lemon juice (or more to taste)

lemon zest (grated)

tahini

vegetable broth (or chicken broth)

dill (or parsley – chopped)

Sauté the vegetables

Sauté the vegetables: Warm 2 tablespoons&#32;extra virgin olive oil in a large Dutch oven or soup pot over medium heat.Add 1 large&#32;onion, 2&#32;carrots, and 1 stalk&#32;celery, then cook for 5 to 7 minutes, stirring occasionally, until the vegetables soften.Stir in 3 cloves&#32;garlic (grated) and ¼ teaspoon&#32;red pepper flakes and cook for another 30 seconds, just until fragrant.

Simmer the soup

Simmer the soup: Add 3 cans&#32;cannellini beans (rinsed), 4 cups&#32;vegetable broth, ½ teaspoon&#32;salt, and a few grinds of black pepper. Bring to a gentle boil, then reduce the heat and let the soup simmer uncovered for about 15 minutes so the flavors have time to meld.

Blend until creamy

Blend until creamy: Transfer about one-third of the soup to a blender or use a tall container with an immersion blender. Add 3 tablespoons&#32;tahini, 1 teaspoon&#32;lemon zest, and 3 tablespoons&#32;lemon juice then blend until smooth and creamy.No tahini? Substitute it with the same amount of extra virgin olive oil, almond butter, cashew butter, or half-and-half.

Finish and serve

Finish and serve: Pour the blended soup back into the pot and stir well. Turn off the heat, then fold in 1 small handful&#32;fresh dill (chopped). Taste and adjust with more salt, black pepper, or lemon juice if needed. Serve warm with a drizzle of extra virgin olive oil, extra lemon zest, fresh dill, and crusty bread on the side.

I was a little hesitant to use almond butter, but the soup turned out great!  So creamy and easy to make.

Absolutely delicious and very easy to make. I will be making this frequently. Only small change I made was to add Italian Seasoning with the other spices. 
Thanks for creating and sharing this great recipe.

This soup was delicious! I really enjoy the varying textures along with the creaminess. I used almond butter since I don’t usually have tahini at home and it was a great substitute. Slipped another vegetarian recipe by my husband without him noticing! Yeah! I’ll definitely make this again. Thank you so much for creating it.

We enjoyed very much have also enjoyed a couple of sheet pan dinners you have posted. You two are great cooks!!

This is a soup with fabulous flavor as well as nutritional value.  I love how you use lemon zest, lemon juice and tahini to turn a simple bean soup into a luscious eating experience.  It seems that your recipes use lemons frequently.  I love that flavor.  Thank you

Delicious soup! Will be making it again and again! Thank you so much

Hello! It was the best and most delicious dish  . It was so tasty I just wanted to eat the whole pot . Every ingredients complimented the dish so beautifully. I will make this recipe over and over again. Thanks for sharing this lovely recipe. 😍

A delicious, refreshing soup. Added chopped fresh spinach at the end since I am not a fan of dill.

https://www.youtube.com/watch?v=xZayE1FtnpE

⭐️ Get Recipe: https://theplantbasedschool.com/lemon-white-bean-soup/

This effortless, 30-minute Lemon White Bean Soup delivers a rich, velvety comfort bowl packed with fiber and plant protein—no heavy cream required.

Ingredients 
▢3 cans cannellini beans 15 oz / 400 g each can – drained and rinsed or 4½ cups / 700 g cooked beans
▢2 tablespoons extra virgin olive oil
▢1 large onion chopped
▢2 carrots cut into discs
▢1 stalk celery chopped
▢3 cloves garlic grated or pressed
▢¼ teaspoon red pepper flakes or more to taste
▢3 tablespoons lemon juice or more to taste
▢1 teaspoon lemon zest grated
▢3 tablespoons tahini No tahini? Use 3 tablespoons of extra virgin olive oil, almond butter, cashew butter, or half-and-half instead.
▢4 cups vegetable broth or chicken broth
▢½ teaspoon salt or more to taste, plus black pepper
▢1 small handful fresh dill or parsley – chopped

❤️ Nico & Louise

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Top 3 mediterranean soup recipes from across the web

The most viewed mediterranean soup recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Chicken Lemon Rice Soup [Supe me Pu...

Mediterranean White Bean Soup

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The most viewed mediterranean soup recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine