Name: Mediterranean White Bean Soup
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Cuisine: Mediterranean
Ingredients: 2 tablespoons good quality extra virgin olive oil; 1 medium yellow onion, finely chopped; 2 medium carrots, peeled and finely chopped; 2 medium celery stalks, finely chopped; 4 cloves garlic, minced; 1 teaspoon dried oregano; 1 teaspoon dried thyme; Pinch of red pepper flakes (optional); 6 cups vegetable broth; 2 (15-ounce) cans cannellini beans, rinsed and drained; 1 (15-ounce) can Great Northern beans, rinsed and drained; 1 (14.5-ounce) can diced tomatoes, undrained; 5 ounces fresh spinach, roughly chopped; Juice of half a lemon, or to taste; Salt and freshly ground black pepper, to taste; Optional Garnishes: Fresh parsley, a drizzle of olive oil, grated Parmesan cheese, or a dollop of plain Greek yogurt or sour cream

Description

A hearty and healthy Mediterranean white bean soup recipe, packed with vegetables, herbs, and a bright lemon finish. Perfect for a comforting weeknight meal.

Ingredients

Scale

2 tablespoons good quality extra virgin olive oil
1 medium yellow onion, finely chopped
2 medium carrots, peeled and finely chopped
2 medium celery stalks, finely chopped
4 cloves garlic, minced
1 teaspoon dried oregano
1 teaspoon dried thyme
Pinch of red pepper flakes (optional)
6 cups vegetable broth
2 (15-ounce) cans cannellini beans, rinsed and drained
1 (15-ounce) can Great Northern beans, rinsed and drained
1 (14.5-ounce) can diced tomatoes, undrained
5 ounces fresh spinach, roughly chopped
Juice of half a lemon, or to taste
Salt and freshly ground black pepper, to taste
Optional Garnishes: Fresh parsley, a drizzle of olive oil, grated Parmesan cheese, or a dollop of plain Greek yogurt or sour cream

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Instructions

1. Heat olive oil in a large pot or Dutch oven over medium heat. Add onion, carrots, and celery. Cook, stirring occasionally, until softened, about 8-10 minutes.
2. Stir in minced garlic, dried oregano, dried thyme, and red pepper flakes (if using). Cook for 1 minute until fragrant.
3. Pour in vegetable broth, scraping up any browned bits. Add rinsed cannellini beans, Great Northern beans, and diced tomatoes with their juices. Stir to combine.
4. Bring the soup to a simmer, then reduce heat to low, cover, and cook for at least 20 minutes to allow flavors to meld.
5. For a creamier texture, mash 1-2 cups of the soup’s beans and broth with a fork or use an immersion blender to pulse a portion of the soup directly in the pot. Stir back into the pot.
6. Stir in fresh spinach and cook for 2-3 minutes, or until wilted.
7. Remove from heat. Stir in fresh lemon juice. Taste and adjust seasoning with salt and black pepper as needed.
8. Serve hot, with optional garnishes.

Notes

Cool completely before storing in an airtight container in the refrigerator for up to 3-4 days. For longer storage, freeze for 2-3 months. Reheat on the stovetop over medium-low heat, adding a splash of broth or water if needed, or in the microwave on 50% power. Thaw frozen soup overnight in the refrigerator before reheating.

Prep Time: 15 minutes
Cook Time: 40 minutes
Category: Soup
Method: Stovetop
Cuisine: Mediterranean

Nutrition

Serving Size: 1.5 cups
Calories: 300
Sugar: 8g
Sodium: 600mg
Fat: 8g
Carbohydrates: 45g
Fiber: 12g
Protein: 15g