Mediterranean White Bean Soup Recipe

Introduction

This Mediterranean White Bean Soup is a hearty and flavorful dish that combines tender vegetables, creamy beans, and fragrant herbs. Perfect for a cozy meal, this soup is both nourishing and easy to prepare in under an hour.

Ingredients

• 3 tablespoons extra virgin olive oil
• 1 large yellow onion, chopped
• 1 small potato, 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
• ½ teaspoon mild red pepper flakes (Aleppo-style)
• Salt, to taste
• 15 ounces crushed tomatoes (or 2 cups chopped tomatoes + 2 tablespoons tomato paste)
• 30 ounces canned white beans (cannellini, northern, or small lima), drained and rinsed
• 6 cups low-sodium vegetable broth (or water)
• 4 sprigs fresh thyme (or 2 teaspoons dried thyme)
• 1 ounce feta cheese, crumbled
• 2 tablespoons grated Parmesan cheese
• ¼ cup fresh parsley, chopped
• 2 tablespoons lemon juice
• 2 tablespoons cornstarch (optional)

Instructions

1. Step 1: In a large Dutch oven, heat the olive oil over medium-high heat. Add the chopped onion and sauté for about 2 minutes, stirring frequently, until softened but not browned.
2. Step 2: Add the diced potato, celery, carrots, and red bell pepper. Cook, stirring occasionally, for about 5 minutes until the vegetables begin to soften.
3. Step 3: Stir in the grated garlic, dried oregano, ground coriander, red pepper flakes, and salt. Cook for 1 to 2 minutes until fragrant, stirring often to prevent burning.
4. Step 4: Pour in the crushed tomatoes, white beans, vegetable broth, and add the thyme sprigs. Bring the mixture to a boil, then reduce the heat to medium-low. Cover and simmer for 20 minutes until the vegetables are tender and flavors meld.
5. Step 5: Remove the thyme sprigs. Stir in the crumbled feta, grated Parmesan, lemon juice, and chopped parsley. Taste and adjust seasoning with more salt or lemon juice if desired.
6. Step 6 (Optional): For a thicker soup, mix the cornstarch with ½ cup of the cooled soup in a small bowl until smooth. Gradually add this back into the pot, stirring constantly, and cook for about 5 minutes until the soup thickens slightly.
7. Step 7: Turn off the heat. Serve the soup warm, garnished with extra parsley, cheese, a drizzle of olive oil, and a pinch of red pepper flakes if you like.

Tips & Variations

• Use fresh herbs like thyme and parsley for the most vibrant taste; dried herbs work well but add them earlier in the cooking process.
• Substitute potato with sweet potato for a slightly sweeter flavor and added nutrients.
• Add a handful of spinach or kale at the end of cooking for extra greens.
• For a vegan version, omit the feta and Parmesan or use plant-based cheese alternatives.
• If you don’t have cornstarch, blend a portion of the soup and stir it back in to thicken naturally.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove over medium-low heat, stirring occasionally. This soup also freezes well; freeze in portions and thaw overnight in the refrigerator before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use dried beans instead of canned?

Yes, but you will need to soak and cook dried beans ahead of time. Use about 1 ½ cups dried beans to replace the 30 ounces canned, and cook until tender before adding to the soup.

Is it necessary to use both feta and Parmesan cheeses?

Using both adds depth of flavor, but you can use just one if preferred. Feta gives a tangy creaminess, while Parmesan adds a savory, nutty note.

Mediterranean White Bean Soup Recipe

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★★★★★

4.8 from 66 reviews

• Author: Lana
• Total Time: 45 minutes
• Yield: 6 servings 1x
• Diet: Vegetarian

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Description

This Mediterranean White Bean Soup is a hearty, flavorful dish featuring tender vegetables, white beans, and a blend of Mediterranean spices. Slow-simmered to meld the flavors, it’s finished with tangy feta, Parmesan, fresh parsley, and a touch of lemon for brightness. Perfect as a comforting weeknight meal or to serve to guests as a nourishing starter.

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Ingredients

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Soup Base

• 3 tablespoons extra virgin olive oil
• 1 large yellow onion, chopped
• 1 small potato, 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
• ½ teaspoon mild red pepper flakes (Aleppo-style)
• Salt, to taste
• 15 ounces crushed tomatoes (or substitute with 2 cups chopped tomatoes + 2 tablespoons tomato paste)
• 30 ounces 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)

Finishing Ingredients

• 1 ounce feta cheese, crumbled
• 2 tablespoons grated Parmesan cheese
• ¼ cup fresh parsley, chopped
• 2 tablespoons lemon juice
• 2 tablespoons cornstarch (optional, for thickening)

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Instructions

1. Sauté Onions: Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Add the chopped onion and sauté for about 2 minutes, stirring frequently, until the onions are softened but not browned.
2. Cook Vegetables: Add the diced potato, celery, carrots, and red bell pepper to the pot. Cook for about 5 minutes, stirring occasionally, until the vegetables begin to soften.
3. Add Seasonings: Stir in the grated garlic, dried oregano, ground coriander, red pepper flakes, and salt. Cook for 1–2 minutes, tossing often, until fragrant.
4. Simmer Soup: Pour in the crushed tomatoes, drained white beans, vegetable broth, and add the fresh thyme sprigs. Bring the mixture to a boil, then reduce the heat to medium-low. Cover the pot and let it simmer for about 20 minutes, or until the vegetables are tender and the flavors have melded together.
5. Finish with Flavor: Stir in the crumbled feta, grated Parmesan, lemon juice, and chopped parsley. Taste the soup and adjust the seasoning with more salt or pepper as desired.
6. Thicken (Optional): If you prefer a thicker soup, mix the cornstarch with ½ cup of the cooled soup in a small bowl until smooth. Return this mixture to the pot and stir constantly over medium heat until the soup thickens slightly, about 5 minutes.
7. Serve: Turn off the heat. Serve the soup warm, garnished with additional parsley, crumbled cheese, a drizzle of olive oil, and a pinch of red pepper flakes if desired.

Notes

• For a vegan version, omit the feta and Parmesan or use plant-based alternatives.
• Using low-sodium broth allows you to control the salt level better.
• The soup can be stored in an airtight container in the refrigerator for up to 4 days and reheated gently on the stovetop.
• If you like a smoother texture, you can partially blend the soup before adding the finishing ingredients.
• Aleppo-style pepper flakes add mild heat with fruity undertones; substitute with regular red pepper flakes if unavailable.

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Soup
• Method: Stovetop
• Cuisine: Mediterranean

Keywords: Mediterranean soup, white bean soup, vegetarian soup, healthy soup, comfort food, cannellini beans, homemade soup