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.
Ingredients
Scale
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)
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
