There’s something quietly comforting about a pot of white bean soup simmering on the stove, isn’t there?
It’s the kind of meal that feels like a soft landing after a busy day, a warm hug in a bowl that’s both deeply satisfying and wonderfully simple to make.
Ingredients Needed for the Recipe
Gathering these simple ingredients is the first step to a fantastic pot of soup. Each one plays its part in building that classic, heartwarming flavor.
- Olive Oil: For that essential, fruity base to sauté our vegetables.
- Onion, Garlic, Carrots & Celery: The classic quartet that forms the aromatic and sweet foundation of the soup.
- Dried Thyme & Oregano: These herbs bring a distinctly Mediterranean, earthy fragrance to the broth.
- Vegetable Broth: The liquid base that brings everything together, carrying all the flavors.
- Canned White Beans: They’re the hearty, creamy star of the show, providing substance and protein.
- Baby Spinach: A pop of fresh color and greens that wilt beautifully into the hot soup.
- Salt & Black Pepper: The essential seasonings to make all those individual flavors sing in harmony.
- Grated Parmesan Cheese (optional): A savory, salty finish for those who want it, adding a lovely richness.
How to make Mediterranean White Bean Soup?
The magic happens in just a few straightforward steps. Let’s walk through it, one cozy stage at a time.
Step 1: Sauté the Aromatics
Warm the olive oil in your large pot over medium heat. Add the chopped onion and let it cook until it turns soft and translucent.
This is where the flavor starts. Now, stir in the garlic, carrots, celery, and all your dried herbs and spices, cooking just until everything smells incredible.
Step 2: Build the Broth
Pour in all of your vegetable broth and add the drained white beans right now. Yes, now.
Bring the whole pot up to a gentle boil, then immediately reduce the heat to let it simmer. Give it at least 15 minutes here, which allows the beans to soak up all that savory broth.
Step 3: Finish with Greens
Turn off the heat and stir in the handfuls of fresh spinach. It will wilt almost instantly in the residual heat.
Finally, take a moment to taste your creation. Adjust the salt and pepper if you need to, and ladle it into bowls with a sprinkle of Parmesan.
Why This Soup is a Kitchen Hero
This recipe truly earns its spot as a reliable favorite, and it’s not just about the taste. It’s incredibly forgiving and adaptable, making it a perfect canvas for whatever you have on hand.
Forgot to buy celery? A diced zucchini will do. Want it creamier? A quick mash of some beans with your spoon thickens it right up. It’s a one-pot wonder that asks for so little and gives back so much warmth.
Tips
These little pieces of advice come straight from the stove, learned from making this soup time and again.
- Don’t rush the initial sauté. Letting the onions, carrots, and celery soften properly builds a sweetness that is the soul of the soup.
- Add the beans with the broth, not at the end. This lets them soften further and release their starch, creating a naturally creamy texture.
- Season in stages. Start with the recipe’s amounts, then taste and adjust at the very end after the flavors have fully combined.
- For a thicker soup, use the back of your spoon to gently mash some of the beans against the side of the pot during the last few minutes of simmering.
Making It Your Own: Variations & Add-Ins
The basic recipe is perfect as-is, but it’s also a fantastic starting point for your own creativity. Feel free to play around and make it suit your mood or your fridge’s contents.
For a smoky note, add a teaspoon of smoked paprika with the herbs. To make it a more substantial meal, stir in a cup of cooked pasta or diced potatoes with the beans.
You can swap the spinach for kale or chard, or finish each bowl with a bright drizzle of good olive oil and a squeeze of lemon. It’s your soup, after all.
Storing Your Soup for Later
This soup stores beautifully, making your future self very happy. Let it cool completely before transferring it to airtight containers.
It will keep in the refrigerator for 3 to 4 days. The flavors often meld and become even richer overnight. When reheating, you may need to add a splash of water or broth to loosen it up to your preferred consistency.
Mediterranean White Bean Soup Recipe
Description
This comforting Mediterranean White Bean Soup is packed with wholesome vegetables, tender white beans, and fragrant herbs for a flavorful, nourishing meal. Perfect for using up leftover veggies and ideal after rich holiday meals, this soup is easy to make, vegetarian (with a vegan option), and deeply satisfying.
ingredients
Instructions
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In a large pot or saucepan, heat the olive oil over medium-high heat. Add onions and cook until translucent, about 5 minutes.
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Add the garlic, carrots, celery, thyme, oregano, salt, and pepper. Cook for an additional 2–3 minutes until fragrant.
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Pour in the vegetable broth and add the white beans. Bring to a boil, then reduce heat and simmer for 15 minutes to let flavors meld.
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Stir in the baby spinach and continue to simmer until the spinach wilts, about 2 minutes.
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Remove from heat. Taste and adjust seasoning with more salt or pepper if needed. Serve hot, topped with grated parmesan cheese if desired.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 220kcal
- % Daily Value *
- Total Fat 7gg11%
- Saturated Fat 1.5gg8%
- Trans Fat 0gg
- Cholesterol 5mgmg2%
- Sodium 420mgmg18%
- Potassium 650mgmg19%
- Total Carbohydrate 30gg10%
- Dietary Fiber 8gg32%
- Sugars 6gg
- Protein 10gg20%
- Calcium 80 mg
- Iron 3 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
- Allow the beans to simmer with the broth: Even though canned beans are pre-cooked, simmering them with the broth helps them absorb flavor and adds creaminess.
- Stir and mash slightly: Stirring occasionally and mashing a few beans with a spoon thickens the soup naturally.
- Don’t skip sautéing the veggies: This builds a deep flavor base that elevates the entire soup.
- Season smartly: Start with less salt—you can always add more after the flavors develop.
