Mediterranean Roman Bean Soup |
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Prep Time: 30 Minutes Cook Time: 180 Minutes |
Ready In: 210 Minutes Servings: 4 |
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Our class makes soup for the faculty once a week during the winter. The soups are made from recipes from all geographic areas that the students are studying. This recipe fits in with the Ancient Greece and Ancient Rome units. Ingredients:
2 tablespoons olive oil |
1 large onion, chopped |
3 cloves garlic, minced |
1/2 teaspoon cumin seed |
1/4 teaspoon cinnamon |
1/4 teaspoon red pepper flakes |
1 large sweet potato, peeled and cut into 1/2 inch pieces |
1 lb turnip, peeled and cut into 1/2 inch pieces |
4 ounces string beans, cut into 1 inch pieces |
4 (14 ounce) cans beef broth |
6 plum tomatoes, chopped |
1 teaspoon salt |
1/4 teaspoon pepper |
2 tablespoons cilantro, chopped |
1 (15 ounce) can roman beans, drained and rinsed |
1/2 cup chopped green olives, no pits |
Directions:
1. Heat oil in large soup pot over medium-high heat.
2. Add onion and cook until tender, about 5 minutes.
3. Add garlic, cumin, cinnamon and pepper flakes and stir.
4. Stir in sweet potato, turnips, string beans, broth, tomatoes, cilantro, salt and pepper.
5. Bring to a boil and simmer for 15 minutes or until vegetables are tender.
6. Add beans and simmer for 2 hours.
7. Add green olives 5 minutes before serving.
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