MEDITERRANEAN WHITE BEAN SOUP WITH VEGETABLES

I make Mediterranean white bean soup at least twice a month because it’s one of those recipes that looks impressive but comes together without any fuss. The combination of protein-rich white beans, colorful vegetables, and warming spices creates something that tastes like you spent hours in the kitchen.

Last winter, I threw this soup together on a Tuesday night when my fridge was looking bare. I had some sad-looking carrots, half an onion, and a couple cans of white beans. Within 40 minutes, my kitchen smelled like a Mediterranean bistro. The garlic and oregano filled the air, and when I added that squeeze of lemon at the end, everything just came alive.

This white bean soup recipe is one I keep coming back to because it’s flexible. You can use whatever vegetables you have on hand, and the beans make it filling enough for dinner. I love that it’s naturally vegetarian and works for my gluten-free friends. The creamy texture comes from the beans themselves – no cream needed. If you’re looking for a healthy white bean soup that actually tastes indulgent, this Mediterranean version delivers.

Simple Ingredients for White Bean Soup

I always use cannellini beans for their creamy, buttery texture, though great northern beans work just as well. Pro tip: Drain and rinse those canned beans thoroughly – it removes excess sodium and prevents a cloudy broth. For the potato, I prefer Yukon gold because it holds its shape better than russets.

• 3 tablespoons extra virgin olive oil
• 1 large yellow onion, chopped
• 1 small potato (preferably Yukon gold), peeled and diced
• 2 celery stalks, chopped
• 2 carrots, chopped
• 1 red bell pepper, cored and chopped
• 4 garlic cloves, grated
• 1 teaspoon dried oregano
• 1 teaspoon ground coriander
• 1/2 teaspoon mild red pepper flakes (Aleppo-style, optional for heat)
• Salt to taste
• 15 oz crushed tomatoes (or 2 cups chopped tomatoes plus 2 tablespoons tomato paste)
• 30 oz canned white beans (cannellini, northern, or small lima beans), drained and rinsed
• 6 cups low-sodium vegetable broth or water
• 4 sprigs fresh thyme or 2 teaspoons dried thyme
• 1 oz feta cheese, crumbled
• 2 tablespoons grated Parmesan cheese
• 1/4 cup fresh parsley, chopped
• 2 tablespoons lemon juice
• 2 tablespoons cornstarch (optional for thickening)

I prefer fresh thyme when I can get it – the flavor is brighter than dried. But dried works perfectly fine in this Mediterranean white bean soup.

Step-by-Step Cooking Instructions

I recommend using a Dutch oven if you have one – the heavy bottom prevents scorching. But a regular large soup pot works too.

Step 1: Heat olive oil in your Dutch oven or large pot over medium-high heat. Add the chopped onion and sauté for about 2 minutes, stirring every 30 seconds, until softened and translucent but not browned.

Step 2: Add the diced potato, celery, carrots, and bell pepper. Cook for about 5 minutes, stirring every minute or so, until the vegetables begin to soften at the edges. The carrots will start to lose their raw crunch.

Step 3: Stir in the grated garlic, oregano, ground coriander, red pepper flakes (if using), and salt. Cook for 1-2 minutes, tossing frequently to prevent the garlic from burning. Your kitchen should smell incredible right now.

Step 4: Add the crushed tomatoes, drained white beans, broth, and thyme. Increase heat to bring the mixture to a boil, then reduce to medium-low. Cover with a lid and simmer for about 20 minutes. You’ll know it’s ready when the potatoes are fork-tender and the broth has taken on a rich, tomatoey color. Check once halfway through – if your potatoes are diced small, they might be done sooner.

Step 5: Stir in the feta cheese, Parmesan, lemon juice, and parsley. Taste and adjust salt as needed. The lemon juice really brightens up all those Mediterranean flavors in the white bean soup.

Step 6 (Optional): If you prefer a thicker consistency similar to stew, mix cornstarch with 1/2 cup of soup that you’ve let cool for a minute in a small bowl. Stir until completely smooth with no lumps. Pour this back into the pot, stirring constantly, and cook for about 5 minutes until the soup thickens slightly.

Step 7: Turn off the heat. Ladle into bowls and garnish with extra parsley, a sprinkle of cheese, a drizzle of good olive oil, and red pepper flakes if you want some kick. Serve this Mediterranean white bean soup hot.

Pro tip: Don’t skip the lemon juice at the end. I forgot it once and the soup tasted flat. That acid makes everything pop.

What to Serve with White Bean Soup

Warm Za’atar Rolls: The Middle Eastern spice blend echoes the Mediterranean herbs while the soft interior soaks up the flavorful broth. Perfect for dunking.

Honey Wheat Rolls: A touch of sweetness balances the savory, garlicky soup and adds whole grain nutrition without feeling heavy.

Fresh Orange Salad: Citrus cuts through the richness and adds crisp texture. The vitamin C boost doesn’t hurt either, especially in winter.

Crispy Samosas: These add crunch and make the meal heartier if you’re feeding hungry appetites. The spiced filling complements the soup’s flavors.

Ayran (Yogurt Drink): This cooling Turkish beverage balances the warm spices and provides a refreshing contrast.

The best sides for white bean soup offer textural contrast – think crispy, fresh, or chewy against the soup’s creamy smoothness.

Complete Your Mediterranean Soup Menu

This Mediterranean white bean soup with its colorful vegetables and feta cheese pairs wonderfully with other white bean soups that showcase different regional approaches. The Tuscan White Bean Soup offers rustic Italian simplicity with herbs and olive oil, while the Creamy Tuscan White Bean Lemon Soup adds spicy sausage and sun-dried tomatoes for a bolder, creamier experience that complements this lighter Mediterranean version.

For expanding your bean soup repertoire with equally nutritious options, try the Butter Bean Stew which uses arborio rice for incredible creaminess without dairy, or explore the protein-packed Spinach Lentil and Butter Bean Soup with its unique dried mint seasoning. Both work beautifully as part of a Mediterranean-inspired soup buffet alongside this colorful recipe.

How to Store Mediterranean White Bean Soup

Store cooled soup in airtight containers in the refrigerator for up to 5 days. The flavors actually deepen overnight as the herbs infuse the broth.

When reheating, warm gently on the stovetop over medium heat, stirring occasionally. You can also microwave individual portions for 2-3 minutes, stirring halfway through. Add a splash of water or broth if it’s thickened up – the beans and potato absorb liquid as they sit.

Pro tip: I freeze this white bean soup in individual portions for up to 2 months. Let it thaw overnight in the fridge, then reheat gently. The vegetables hold up surprisingly well, though the potatoes get slightly softer. Just give it a good stir when reheating.

Your Questions About White Bean Soup

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