Green Olive Soup with Olive Oil Recipe

Introduction

This Green Olive Soup with Olive Oil offers a flavorful and hearty way to enjoy the vibrant taste of olives. Combining white beans, fresh herbs, and a touch of lemon, it’s perfect as a comforting starter or a light meal.

Ingredients

• 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 1/4 cup olives (160g, green or black, or any type)
• 1 1/4 cup white beans (240g, from 1 can; can substitute with butter beans)
• 1/2 quart vegetable stock (473ml)
• 1/2 quart water (473ml)
• 1 large red bell pepper, diced (optional)
• 1/2 lemon, juiced

Instructions

1. Step 1: Heat the olive oil in a large pot over medium heat. Add the diced onion and stir fry until translucent, about 3–4 minutes.
2. Step 2: Add the minced garlic and continue stir-frying for about 1 minute. Then add the parsley and thyme, cooking for another minute to release their aromas.
3. Step 3: Add the olives and white beans to the pot, then pour in the vegetable stock and water. Bring the mixture to a boil.
4. Step 4: Once boiling, reduce the heat to medium-low and let it simmer gently for 15–20 minutes. Keep a gentle bubble, avoiding vigorous boiling.
5. Step 5: If using red bell pepper, add it during the last 5–10 minutes of simmering to prevent it from becoming too soft.
6. Step 6: Turn off the heat and blend the soup using a hand or immersion blender. Blend until most olives are broken down. For a creamier texture, blend longer; for more texture, blend less.
7. Step 7: Stir in the fresh lemon juice (do not skip this step). Drizzle with additional olive oil and garnish with extra parsley and thyme if desired. Serve with rustic bread or your favorite soup pasta and enjoy.

Tips & Variations

• Use fresh herbs if possible for brighter flavor, but dried herbs work well too.
• Substitute white beans with butter beans for a creamier texture.
• Add a pinch of chili flakes for a slight kick.
• Serve with crusty bread or small pasta like ditalini to make the meal more filling.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, stirring occasionally. The soup can also be frozen for up to 2 months; thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use black olives instead of green olives?

Yes, either green or black olives work well in this soup. Choose your favorite or a mix of both for varied flavor.

Do I have to use lemon juice?

Adding lemon juice brightens and balances the flavors, so it’s highly recommended. Without it, the soup may taste a bit flat.

Green Olive Soup with Olive Oil Recipe

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★★★★★

4.7 from 145 reviews

This Green Olive Soup with Olive Oil is a flavorful, creamy soup made by simmering olives, white beans, and aromatic herbs, then blending to a smooth or slightly chunky texture. Enhanced with fresh lemon juice and garnished with extra olive oil and herbs, it offers a comforting and hearty vegetarian option perfect for any season.

• Author: Windy
• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Total Time: 35 minutes
• Yield: 4 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: Mediterranean
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Main Ingredients

• 2 teaspoons olive oil (plus 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 1/4 cup olives (160g, green, black, or any other type)
• 1 1/4 cup white beans (240g, canned, can substitute with butter beans)
• 1/2 quart vegetable stock (473ml)
• 1/2 quart water (473ml)
• 1 large red bell pepper, diced (optional)
• 1/2 lemon, juiced

Instructions

1. Heat the olive oil and sauté onion: Heat 2 teaspoons of olive oil in a large pot over medium heat. Add the diced onion and cook until translucent, about 3-4 minutes, stirring occasionally to prevent burning.
2. Add garlic and herbs: Add the minced garlic to the pot and stir fry for about 1 minute until fragrant. Then add the parsley and thyme, continuing to cook for another 1 minute to release their flavors.
3. Add olives, beans, stock, and water: Stir in the olives and white beans, then pour in the vegetable stock and water. Increase the heat and bring the mixture to a boil.
4. Simmer the soup: Once boiling, reduce heat to medium-low and let the soup simmer gently for 15-20 minutes. Ensure it bubbles gently and not vigorously, stirring occasionally.
5. Add red bell pepper (optional): If using red bell pepper, add the diced pieces during the last 5-10 minutes of simmering so they retain some texture and don’t become too soft.
6. Blend the soup: Turn off the heat. Using an immersion blender (or hand blender), blend the soup until most olives are broken down. Blend more for a smoother, creamier texture or less if you prefer some chunks of vegetables.
7. Finish and serve: Stir in fresh lemon juice for brightness and drizzle with additional olive oil. Garnish with extra parsley and thyme if desired. Serve the soup hot with rustic bread or your favorite soup pasta for a complete meal.

Notes

• Use either green or black olives based on your preference or availability.
• Substitute white beans with butter beans if preferred.
• Adding red bell pepper is optional but adds sweetness and texture.
• Lemon juice is important to balance the flavors and should not be skipped.
• Adjust the blending time to control the soup’s texture.
• Serve with rustic bread or soup pasta to make the meal heartier.

Keywords: Green Olive Soup, Olive Oil Soup, Vegetarian Soup, Mediterranean Soup, White Bean Soup, Healthy Soup