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Green Olive Soup with Olive Oil (Simple & Tasty!)

Green olive soup with olive oil taken from above, served with bread.
The ULTIMATE green (or black) olive soup that will soon become your go-to comfort food. With an option to make herb-infused olive oil, this one is packed with flavor!
Jem @ The Fruity Jem
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Serving Size 4 servings

Equipment

  • (immersion/hand) blender

Ingredients

  • 2 teaspoons olive oil (more for garnish)
  • 1 yellow onion diced
  • 4 garlic cloves minced
  • 1 teaspoon parsley either fresh or dried (more for garnish)
  • 1 teaspoon thyme either fresh or dried (more for garnish)
  • 1 ¼ cup olives (160g) either green or black olives, or any other type
  • 1 ¼ cup white beans (240g) from 1 can, sub with butter beans
  • ½ quart vegetable stock 473ml
  • ½ quart water 473ml
  • 1 large red bell pepper diced (optional)
  • ½ lemon juiced

Instructions

  • Heat the olive oil in a large pot on medium heat. Then add your onion and stir fry until translucent, for about 3-4 minutes.
    2 teaspoons olive oil, 1 yellow onion
  • Add the garlic and continue to stir fry, stirring further for about 1 minute. Then add the parsley and thyme, letting them fry further for about 1 minute.
    4 garlic cloves, 1 teaspoon parsley, 1 teaspoon thyme
  • Now add your olives and white beans, followed by the vegetable stock and water. Bring to a boil.
    1 1/4 cup olives, 1 1/4 cup white beans, 1/2 quart vegetable stock, 1/2 quart water
  • Once boiling, reduce the heat to medium-low and let it simmer for 15-20 minutes. You still want the soup bubble, but you don't want vigorous bubbling.
  • (Optional) If you're also using the red bell pepper, add them in the last 5-10 minutes so they won't get too mushy.
    1 large red bell pepper
  • Now turn off the heat. Use your hand/immersion blender to blende the soup until most olives are no longer whole. Blend more for a creamier and more uniform consistency, while blend less if you still want some chunks of the vegetables.
  • Top with your lemon juice (do NOT skip the lemon juice!). Drizzle with a bit more olive oil, then garnish with more parsley and thyme if desired. Serve with some rustic bread or your favorite soup pasta, and enjoy!
    1/2 lemon

Notes

  • For tips and tricks, step-by-step process shots, recipe variations (both regarding ingredients and cooking techniques), serving suggestions, storage instructions, and other info, please read the post above. I promise it’s worth your time!