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MEDITERRANEAN WHITE BEAN SOUP WITH VEGETABLES

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Hearty Mediterranean soup cooked with vegetables, warming spices, fresh herbs, and topped with flavorful cheeses. Made with simple pantry staples but tastes restaurant-quality.

Ingredients

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  • 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)
  • 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)

Instructions

  1. Heat olive oil in Dutch oven or large pot over medium-high heat. Add chopped onion and sauté for about 2 minutes, stirring every 30 seconds, until softened and translucent but not browned.
  2. Add diced potato, celery, carrots, and bell pepper. Cook for about 5 minutes, stirring occasionally, until vegetables begin to soften at the edges.
  3. Stir in grated garlic, oregano, ground coriander, red pepper flakes (if using), and salt. Cook for 1-2 minutes, tossing frequently to prevent garlic from burning.
  4. Add crushed tomatoes, drained white beans, broth, and thyme. Bring to boil, then reduce heat to medium-low. Cover and simmer for about 20 minutes, until potatoes are fork-tender and flavors meld.
  5. Stir in feta, Parmesan, lemon juice, and parsley. Taste and adjust seasoning as needed.
  6. For thicker consistency, mix cornstarch with 1/2 cup slightly cooled soup in small bowl until smooth. Add back to pot, stirring constantly, until soup thickens slightly, about 5 minutes.
  7. Turn off heat. Ladle into bowls and garnish with extra parsley, cheese, drizzle of olive oil, and pinch of red pepper flakes if desired. Serve hot.

Notes

  • Drain and rinse canned beans thoroughly to remove excess sodium and prevent cloudy broth.
  • Use Yukon gold potatoes if possible – they hold their shape better than russets during cooking.
  • Don’t overcook vegetables if you want chunky texture. Check potatoes at 15 minutes if diced small.
  • For vegan version, skip cheese and add 2-3 tablespoons nutritional yeast for cheesy flavor.
  • Can use dried beans: soak 1.5 cups overnight, cook until tender, then proceed with recipe.

Nutrition

Find it online: https://www.benefitiany.com/mediterranean-white-bean-soup/