Name: Mediterranean White Bean Soup Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Mediterranean
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; 4 sprigs fresh thyme (or 2 teaspoons dried thyme); 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); 1 ounce feta cheese, crumbled; 2 tablespoons grated Parmesan cheese; ¼ cup fresh parsley, chopped; 2 tablespoons lemon juice; 2 tablespoons cornstarch (optional)

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Introduction

This Mediterranean White Bean Soup is a comforting and flavorful dish packed with wholesome vegetables, fragrant herbs, and creamy beans. Perfect for a cozy meal, it offers a delightful balance of savory and tangy notes enhanced by feta and fresh lemon juice.

The image shows three bowls of thick orange-red soup with visible chunks of white beans, tomatoes, carrots, and specks of green herbs on top, placed on a white marbled surface. The largest bowl is in the foreground, filled to the brim and garnished with chopped green herbs and small white cheese crumbs, giving a textured look. Behind it, two smaller yellow bowls, each filled with the same soup and garnished similarly, sit closer together. To the left, a white plate holds six slices of brown bread topped with sesame seeds. Two wooden salt and pepper shakers stand near the two smaller bowls, adding a rustic touch. The overall scene is warm, wholesome, and inviting. photo taken with an iphone --ar 4:5 --v 7

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

Instructions

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

Tips & Variations

Use homemade vegetable broth for deeper flavor, or substitute with chicken broth if preferred.
For a vegan version, omit the feta and Parmesan or replace with a plant-based cheese alternative.
Add a splash of white wine before simmering for an extra layer of taste.
Feel free to swap the white beans with chickpeas or kidney beans for a twist.
To enhance creaminess, blend a portion of the soup and stir it back in before serving.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop over medium-low heat, stirring occasionally. This soup also freezes well for up to 3 months; thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use dried beans instead of canned?

Yes, but be sure to soak and cook them thoroughly before adding to the soup, as canned beans save significant time and provide better texture for this recipe.

How do I thicken the soup without cornstarch?

You can puree some cooked potatoes or beans from the soup and stir them back in, or simmer the soup uncovered to reduce the liquid and concentrate the flavors.