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Rania's Recipes: Mediterranean Bean Soup & Winter Corn Chowder

Winter is upon us, which means it's a great time to make soup! Check out these two recipes from Rania Harris:

Mediterranean Bean Soup

  • ¼ cup olive oil
  • 2 large cloves garlic - peeled and chopped
  • 1 Spanish onion - peeled and chopped
  • 1 zucchini (about 12 oz) cut 1nto 1/2-inch dice (about 2 1/2 cups diced)
  • 1 yellow bell pepper - stemmed, seeded and cut into 1/2-inch dice
  • 1 red bell pepper - stemmed, seeded, and cut into 1/2-inch dice
  • 1 tablespoon chopped fresh basil
  • ½ teaspoon dried thyme
  • 4 cups vegetable stock
  • 16 ounce can chopped tomatoes in juices
  • 1/3 cup pitted Kalamata olives
  • 2 cans (16 ounces each) Cannellii beans beans rinsed and drained
  • 4 ounces fresh spinach leaves - trimmed, washed and coarsely chopped
  • Sea Salt and freshly ground black pepper to taste

For garnish:

  • Croutons and purchased pesto

Directions:

Heat the oil in a large stockpot over medium heat. Add the garlic and onion and sauté until the onion is very tender and just beginning to brown, about 10 minutes. Add the zucchini, bell peppers, basil, thyme, and 1/2-teaspoon salt. Sauté for another 5 minutes.

Stir in the vegetable stock, tomatoes with their juice and olives. Bring to a boil, reduce the heat, partially cover, and simmer gently for 25 to 30 minutes.

Add the beans and spinach, and cook over medium heat just until the beans have warmed and the spinach has wilted, about 5 minutes. Season to taste with salt and pepper, and add a bit more stock for a thinner soup - if desired.

Garnish with croutons and pesto.

Serves: 12

Winter Corn Chowder

  • ¼ cup Greek olive oil
  • 4 tablespoons (1/2 stick) unsalted butter
  • 6 cups chopped sweet onions (4 large onions)
  • ½ cup flour
  • Sea salt and freshly ground black pepper to taste
  • ½ teaspoon ground tumeric
  • 12 cups low sodium chicken stock
  • 6 cups medium-diced white boiling potatoes, unpeeled (2 pounds)
  • 3 pounds frozen corn kernels ~ defrosted
  • 2 cups half-and-half

Directions:

In a large stockpot over medium-high heat, heat the olive oil with the butter and add the onions ~ cook for 10 minutes, until the onions are translucent.

Stir in the flour, salt, pepper, and turmeric and cook for 3 minutes. Add the chicken stock and potatoes, bring to a boil, and simmer uncovered for 15 minutes, until the potatoes are tender. Add the corn to the soup, then add the half-and-half. Cook for 5 more minutes, until just heated through. Using an emersion blender, blend chowder to a rough consistency ~ do not puree it all the way through. You should be able to see some of the corn kernels and some small pieces of potatoes. Reheat the chowder and season to taste with salt and pepper.

Serves: 12

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