Description
This Green Olive Soup with Olive Oil is a simple, flavorful, and comforting dish that combines the briny taste of olives with aromatic herbs, creamy white beans, and a touch of lemon juice. Perfect as a starter or light meal, it’s easy to prepare on the stovetop and can be customized with red bell pepper for added sweetness and texture.
Ingredients
Scale
Main Ingredients
- 2 teaspoons olive oil (more for garnish)
- 1 yellow onion, diced
- 4 garlic cloves, minced
- 1 teaspoon parsley (fresh or dried, plus more for garnish)
- 1 teaspoon thyme (fresh or dried, plus more for garnish)
- 1 ¼ cup olives (160g), green or black or any type
- 1 ¼ cup white beans (240g), from 1 can (butter beans as substitute)
- ½ quart vegetable stock (473ml)
- ½ quart water (473ml)
- 1 large red bell pepper, diced (optional)
- ½ lemon, juiced
Instructions
- Heat Olive Oil and Sauté Onion: Heat the olive oil in a large pot over medium heat. Add the diced onion and stir fry until translucent, about 3-4 minutes.
- Add Garlic and Herbs: Add minced garlic and stir fry for 1 minute. Then stir in parsley and thyme, cooking for an additional minute to release their flavors.
- Add Olives, Beans, Stock, and Water: Add olives and white beans to the pot, followed by the vegetable stock and water. Bring the mixture to a boil.
- Simmer the Soup: Once boiling, reduce heat to medium-low and let the soup simmer for 15-20 minutes. Maintain a gentle bubbling to infuse flavors without vigorous boiling.
- Add Red Bell Pepper (Optional): If using, add the diced red bell pepper during the last 5-10 minutes of simmering so it remains slightly firm and not mushy.
- Blend the Soup: Turn off the heat. Use a hand or immersion blender to blend the soup until most olives are broken down. Blend more for a creamy consistency or less for chunkier texture.
- Finish and Serve: Stir in fresh lemon juice (do not skip for brightness). Drizzle with additional olive oil and garnish with extra parsley and thyme. Serve warm with rustic bread or soup pasta and enjoy!
Notes
- Using an immersion blender allows you to control the texture, from chunky to smooth.
- Lemon juice is essential for balancing the saltiness and adding brightness.
- Red bell pepper adds sweetness and texture but is optional based on preference.
- White beans provide creaminess and protein, but you can substitute with butter beans or other mild beans.
- Serve with crusty bread or your favorite soup pasta for a complete meal.
- Leftovers store well in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 cup (approx. 240ml)
- Calories: 160 kcal
- Sugar: 3 g
- Sodium: 420 mg
- Fat: 7 g
- Saturated Fat: 1 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 4 g
- Protein: 6 g
- Cholesterol: 0 mg
