Lucy Tweed shares three hearty Mediterranean soup recipes perfect for cooler days: a classic minestrone, a silky avgolemono, and a comforting Greek white bean soup. Each dish highlights simple, fresh ingredients and traditional flavors.
Minestrone – A vegetable-packed Italian staple with beans and pasta in a savory tomato broth. Tweed's version emphasizes seasonal vegetables and a generous helping of Parmesan.
Avgolemono – A creamy Greek lemon-chicken soup thickened with eggs. This velvety soup is both tangy and comforting, made with chicken, rice, and plenty of lemon juice.
Greek White Bean Soup (Fasolada) – Often called Greece's national dish, this hearty soup features white beans, tomatoes, carrots, celery, and olive oil. It's simple, rustic, and full of Mediterranean flavor.
Tweed's recipes are designed to be flexible, encouraging home cooks to adapt ingredients based on what's available. Each soup can be served as a main course with crusty bread or as a starter.