Name: Mediterranean White Bean Soup Recipe
Prep time: 15 min
Cook time: 22 min
Total time: 37 min
Cuisine: Mediterranean
Ingredients: 1 tablespoon olive oil; 1 large onion, chopped; 2 garlic cloves, minced; 3 large carrots, chopped; 3 celery stalks, chopped; 6 cups low sodium vegetable broth; 1 teaspoon dried thyme; 1 teaspoon oregano; ½ teaspoon salt, plus more to taste; ½ teaspoon black pepper, plus more to taste; 3 (15-ounce) cans white beans, drained and rinsed; 5 ounces baby spinach; Grated parmesan cheese, for serving (optional)

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Introduction

This Mediterranean White Bean Soup is a comforting, nutritious dish packed with fresh vegetables, herbs, and tender white beans. It’s perfect for a cozy meal any day of the week, offering both heartiness and a burst of flavor.

A white bowl filled with a warm vegetable and bean soup, showing layers of diced bright orange carrots, light green celery pieces, creamy white beans, and dark green spinach leaves all mixed in a clear broth. A spoon rests inside the bowl, lifting some soup with a mix of all ingredients. The top is sprinkled with small bits of chopped fresh parsley and a light dusting of grated cheese. The bowl is on a white marbled surface next to a burnt orange cloth napkin. Another bowl with the same soup is partially visible at the top. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 tablespoon olive oil
1 large onion, chopped
2 garlic cloves, minced
3 large carrots, chopped
3 celery stalks, chopped
6 cups low sodium vegetable broth
1 teaspoon dried thyme
1 teaspoon oregano
½ teaspoon salt (plus more to taste)
½ teaspoon black pepper (plus more to taste)
3 (15-ounce) cans white beans, drained and rinsed
5 ounces baby spinach
Grated parmesan cheese for serving (optional)

Instructions

Step 1: In a large pot or saucepan, heat the olive oil over medium-high heat. Add the chopped onions and cook until they become translucent, about 5 minutes. Then add the minced garlic, chopped carrots, chopped celery, dried thyme, oregano, salt, and black pepper. Cook for an additional 2-3 minutes to soften the vegetables and release the flavors.
Step 2: Pour in the vegetable broth and add the drained white beans. Bring the mixture to a boil, then reduce the heat and simmer for 15 minutes to allow the flavors to meld together.
Step 3: Stir in the baby spinach and continue simmering until the spinach wilts, about 2 minutes.
Step 4: Remove the pot from heat. Taste the soup and adjust salt or seasoning if needed. Serve immediately, topped with grated parmesan cheese if desired.

Tips & Variations

For a creamier texture, blend a portion of the soup before adding the spinach.
Add a splash of lemon juice before serving to brighten the flavors.
Swap baby spinach for kale or Swiss chard for a different leafy green option.
Use cannellini beans or great northern beans as alternatives to white beans.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove or in the microwave until warmed through. The spinach may wilt further after reheating, but the soup will remain delicious.

How to Serve

A white pot filled with a chunky vegetable and bean soup, showing three visible layers: light brown broth with small herbs on top, soft white beans scattered throughout, and bright orange diced carrots along with green celery and spinach leaves floating in the soup, with a silver ladle scooping a portion that highlights these colorful ingredients. The pot rests on a white marbled surface with a folded peach-colored cloth next to it, and small clear bowls containing chopped parsley and grated cheese in the upper background. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this soup vegan?

Yes, simply omit the parmesan cheese or use a vegan cheese alternative for serving.

Can I use dried beans instead of canned?

Absolutely. Soak and cook dried white beans according to package instructions before adding them to the soup.