Description
A simple and flavorful Green Olive Soup made with olives, white beans, fresh herbs, and vegetable stock, blended to a creamy texture and finished with a bright splash of lemon juice and olive oil. Perfectly comforting and easy to prepare, this soup pairs wonderfully with rustic bread.
Ingredients
Scale
Soup Base
- 2 teaspoons olive oil (more for garnish)
- 1 yellow onion, diced
- 4 garlic cloves, minced
- 1 teaspoon parsley, fresh or dried (more for garnish)
- 1 teaspoon thyme, fresh or dried (more for garnish)
- 1 ¼ cup olives (160g), green or black, or any type
- 1 ¼ cup white beans (240g), canned (can substitute butter beans)
- ½ quart vegetable stock (473ml)
- ½ quart water (473ml)
Optional Ingredients
- 1 large red bell pepper, diced
- ½ lemon, juiced
Instructions
- Heat olive oil and soften onion: Heat 2 teaspoons of olive oil in a large pot over medium heat. Add the diced yellow onion and cook, stirring frequently, until translucent, about 3-4 minutes.
- Add garlic and herbs: Add minced garlic to the pot and stir fry for about 1 minute until fragrant. Then add the parsley and thyme and continue cooking for another minute to release their aromas.
- Add olives, beans, and liquids: Stir in the olives and white beans followed by the vegetable stock and water. Bring the mixture to a boil over medium-high heat.
- Simmer the soup: Reduce the heat to medium-low and let the soup simmer gently for 15-20 minutes. The soup should bubble softly but not boil vigorously to allow flavors to meld.
- Add red bell pepper (optional): If using, add the diced red bell pepper to the pot in the last 5-10 minutes of simmering to keep them from becoming mushy.
- Blend the soup: Turn off the heat and use a hand or immersion blender to puree the soup to your desired texture. Blend more for a creamy consistency or less if you prefer some texture and chunks.
- Finish and serve: Stir in the fresh lemon juice and drizzle additional olive oil over the top. Garnish with extra parsley and thyme if desired. Serve warm with rustic bread or your favorite soup pasta and enjoy!
Notes
- Use either green or black olives depending on preference; each will give a slightly different flavor.
- Substitute white beans with butter beans if desired for a creamier texture.
- Adjust blending time to control how chunky or smooth your soup will be.
- Don’t skip the lemon juice as it brightens and balances the flavors beautifully.
- The soup keeps well refrigerated for up to 3 days; reheat gently on the stovetop.
- Serve with crusty rustic bread or a side of cooked soup pasta for a heartier meal.
Nutrition
- Serving Size: 1 cup (approximately 245g)
- Calories: 180
- Sugar: 3g
- Sodium: 630mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 6g
- Protein: 7g
- Cholesterol: 0mg
