Mediterranean White Bean Soup Recipe

There’s something so comforting about a warm bowl of Mediterranean white bean soup. Whether it’s a chilly evening or just one of those days where you need a nourishing meal that comes together easily, this soup is like a warm hug in a bowl. It’s packed with fresh vegetables, hearty beans, and a medley of herbs that deliver a burst of flavor in every spoonful. What makes this soup special is its simplicity—minimal ingredients, quick prep time, and that wonderful balance of bright, savory flavors that just makes you feel good.

I remember the first time I made this soup on a whim. It was one of those “clean out the fridge” moments, and I didn’t expect much. I had a can of white beans, some leftover spinach, and a handful of herbs sitting around, so I threw them all together. Little did I know, this would become a staple in our house. Now, every time I make it, the aroma of sautéing onions and garlic fills the kitchen, instantly transporting me to those cozy evenings with a pot simmering on the stove.

this RECIPE

🌿 A Mediterranean gem with humble beginnings

Mediterranean white bean soup has roots in the kitchens of countries like Italy and Greece, where white beans are a dietary staple. In fact, beans are so intertwined with the Mediterranean diet that you’ll find them in everything from stews to salads. Over time, variations of this soup have evolved, with people adding their own regional twists—think sun-dried tomatoes or fresh basil in Italian versions or a splash of lemon juice in Greek renditions. But at its core, this soup remains simple, hearty, and delicious—just like the Mediterranean way of cooking.

The magic of the ingredients 🌱

The ingredients for this soup are all about simplicity, but they each play a crucial role in creating that perfect bowl of comforting goodness.

• Olive oil: This is the base of the soup, and it adds a richness that ties everything together. I’ve tried making it with butter before, but nothing beats the clean, slightly fruity flavor of a good olive oil.
• Onion, garlic, carrots, and celery: These are your aromatics, creating the flavor foundation for the soup. Sautéing them in olive oil really brings out their sweetness, which balances the earthiness of the beans.
• Vegetable broth: You could use chicken broth if you’re not vegetarian, but a good vegetable broth keeps things light and plant-based. The better the broth, the more flavorful your soup. I sometimes make my own with veggie scraps I’ve frozen, but store-bought works just as well in a pinch.
• White beans: The stars of the show! White beans, like cannellini or navy beans, are creamy and mild, making them perfect for soups. They add protein, fiber, and a nice heartiness without overpowering the dish. You can use dry beans if you prefer, but canned beans save time, and they’re super convenient.
• Baby spinach: Adding spinach at the end gives the soup a pop of color and an extra dose of nutrients. If you don’t have spinach, kale or even Swiss chard works as well.
• Herbs (thyme and oregano): These Mediterranean staples give the soup its signature flavor. I’ve also thrown in a bay leaf or some fresh rosemary when I’m feeling adventurous.
• Parmesan cheese: Optional, but highly recommended. The nuttiness of Parmesan sprinkled on top just before serving is the perfect finishing touch.

Kitchen gear: What you need (and what you can totally skip)

For this recipe, you really don’t need much—a large pot, a wooden spoon, and a good chef’s knife will get the job done. I like to use a Dutch oven because it heats evenly and holds the warmth for a long time, making it perfect for simmering soups. But honestly, any sturdy pot will work.

You’ll also want a good-quality vegetable peeler for the carrots (unless you like to leave the skins on, which is totally fine and adds extra fiber). If you’re feeling fancy, an immersion blender can be used to puree a portion of the soup, making it extra creamy without adding cream, but this step is entirely optional.

Step-by-step: How to make Mediterranean white bean soup

Let’s get cooking!

1. Heat the oil and sauté the aromatics: Start by heating up your olive oil over medium-high heat in a large pot. Once it’s shimmering, toss in the chopped onion. Stir frequently, and after about 5 minutes, the onions should be soft and translucent. Add the garlic, carrots, and celery next, along with the thyme and oregano. At this point, your kitchen will smell like heaven—just let the veggies cook for another 2-3 minutes to release all those wonderful aromas.
2. Add the broth and beans: Pour in the vegetable broth and give everything a good stir. Then, add your drained and rinsed white beans. (Tip: if you want a thicker soup, you can mash about a half cup of the beans before adding them.) Bring the soup to a boil, then reduce the heat to low and let it simmer for about 15 minutes. This is when all those flavors start to meld together.
3. Finish with spinach: Once the soup has simmered and smells amazing, stir in the spinach. It’ll wilt down in just a couple of minutes, adding that lovely green color and an extra layer of nutrition.
4. Serve and enjoy: Ladle the soup into bowls and sprinkle with some grated Parmesan if you like. Serve it with crusty bread or even a side salad to make it a complete meal.

Variations and tweaks: Make it your own

• Gluten-free: This soup is naturally gluten-free, but if you’re serving it with bread, opt for a gluten-free variety.
• Vegan: Simply skip the Parmesan, or use a vegan alternative like nutritional yeast, which adds a cheesy flavor without the dairy.
• Add some heat: If you like your food with a bit of a kick, throw in a pinch of red pepper flakes when you add the garlic and carrots.
• Seasonal swaps: In the summer, I love to add diced zucchini or fresh tomatoes. In the fall and winter, I sometimes throw in some cubed butternut squash or sweet potatoes for extra heartiness.
• Protein boost: For an even heartier meal, you can stir in some shredded chicken or cooked sausage. Or, if you’re sticking to a vegetarian version, try adding a can of chickpeas along with the white beans.

How to serve it up in style

This soup looks beautiful in a rustic, wide bowl. Garnish with a few fresh herbs (a sprig of thyme or a bit of parsley works nicely), and don’t forget a drizzle of good olive oil on top for that restaurant-quality finish. Serve with toasted bread, like a crusty baguette or some garlic breadsticks, and you’ve got yourself a meal that feels both elegant and homey.

Drinks that pair like a charm 🍷

For wine lovers, a crisp white wine like a Sauvignon Blanc or a Pinot Grigio would be a great pairing. They have just enough acidity to cut through the richness of the beans. If you’re not into wine, a sparkling water with a squeeze of lemon or lime can be a refreshing non-alcoholic option.

Storing and reheating tips

This soup stores beautifully, which is one of the reasons I love it. It’ll keep in the fridge for up to 5 days, and the flavors only get better as they meld together. Just make sure to cool it completely before transferring it to an airtight container.

When reheating, you can do it on the stovetop over low heat, or just pop a bowl in the microwave. If it’s thickened up too much, add a splash of broth or water to loosen it up. You can also freeze this soup for up to 3 months—just leave out the spinach if you plan on freezing it and add it fresh when you reheat.

Scaling the recipe

This recipe makes about six hearty servings, but it’s easy to scale up or down depending on your needs. If you’re cooking for a crowd, just double the ingredients. On the flip side, if you’re making it for two, you can halve the recipe. Just keep in mind that the cooking time remains about the same.

Common issues and how to fix them

• Too salty? Add a splash of water or broth to dilute the saltiness. A squeeze of lemon juice can also brighten up the flavors and balance the salt.
• Soup too thin? Mash a few more of the beans to thicken it up, or let it simmer uncovered for a few extra minutes to reduce the liquid.
• Overcooked spinach? No worries, it’ll still taste great. But next time, add the spinach right before serving for the best texture.

Ready to give it a go?

I really hope you try this Mediterranean white bean soup. It’s one of those recipes that’s perfect for experimenting with, so don’t be afraid to make it your own. Plus, once you’ve made it a few times, it’ll become second nature—your go-to for when you need something comforting, quick, and healthy all in one bowl.

FAQs

1. Can I use dried beans instead of canned?
Yes, just make sure to soak and cook the dried beans ahead of time. You’ll need about 4 ½ cups of cooked beans for this recipe.

2. How long does this soup last in the fridge?
It will stay fresh for up to 5 days in the refrigerator.

3. Can I freeze this soup?
Absolutely! Just leave out the spinach before freezing, and add it in when reheating.

4. Can I use other greens besides spinach?
Sure! Kale or Swiss chard would be great alternatives.

5. How can I make this soup creamier without adding dairy?
Blend about half of the beans with a bit of broth before adding them to the soup for a creamier texture without dairy.

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