Description
A hearty and flavorful Mediterranean White Bean Soup made with simple pantry ingredients and fresh herbs. Easy to make and perfect for a comforting meal.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 large yellow onion, finely chopped
- 3 carrots, peeled and diced
- 2 celery stalks, diced
- 4 cloves garlic, minced
- 1 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- 1/4 teaspoon red pepper flakes (optional)
- 1 (28 ounce) can crushed tomatoes
- 6 cups vegetable broth
- 3 (15 ounce) cans cannellini beans, rinsed and drained
- 1 bay leaf
- Salt and freshly ground black pepper to taste
- 1/4 cup fresh parsley, chopped
- 1 tablespoon fresh lemon juice
Instructions
- 1. Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion, carrots, and celery. Cook, stirring occasionally, until softened, about 8-10 minutes.
- 2. Add the minced garlic, dried oregano, dried thyme, and red pepper flakes (if using). Cook for another minute until fragrant, stirring constantly.
- 3. Pour in the crushed tomatoes and vegetable broth. Add the rinsed and drained cannellini beans and the bay leaf.
- 4. Bring the soup to a boil, then reduce the heat to low, cover, and simmer for at least 20-30 minutes, or until the vegetables are tender and the flavors have melded. Stir occasionally. For a thicker soup, you can mash some of the beans against the side of the pot with your spoon.
- 5. Remove the bay leaf. Season the soup generously with salt and freshly ground black pepper to taste.
- 6. Stir in the fresh parsley and lemon juice just before serving.
Notes
Store cooled soup in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stovetop or in the microwave, adding a splash of broth or water if too thick.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: Approx. 350
- Sugar: 10g
- Sodium: 800mg
- Fat: 10g
- Carbohydrates: 50g
- Fiber: 15g
- Protein: 15g