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Mediterranean White Bean Soup Recipe

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★★★★★

4.9 from 86 reviews

This Mediterranean White Bean Soup is a hearty and flavorful dish combining tender white beans, fresh vegetables, and aromatic herbs. Simmered to perfection and finished with tangy feta, Parmesan, and a hint of lemon, it offers a comforting yet healthy meal inspired by Mediterranean cuisine.

Ingredients

Scale

Vegetables and Aromatics

  • 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

Seasonings

  • 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)

Beans and Liquids

  • 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)

Finishing Touches

  • 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. Sauté Onions: 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.
  2. Cook Vegetables: Add the diced potato, celery, carrots, and bell pepper to the pot. Cook, stirring occasionally, until the vegetables begin to soften, about 5 minutes.
  3. Add Seasonings: Stir in the grated garlic, dried oregano, ground coriander, mild red pepper flakes, and salt. Cook for 1 to 2 minutes until the spices become fragrant, stirring often to prevent burning.
  4. Simmer Soup: Pour in the crushed tomatoes, drained white beans, vegetable broth, and add fresh thyme sprigs. Bring the mixture to a boil, then reduce heat to medium-low. Cover and simmer gently for about 20 minutes, or until the vegetables are tender and flavors meld.
  5. Finish with Flavor: Remove thyme sprigs if used. Stir in crumbled feta cheese, grated Parmesan, fresh parsley, and lemon juice. Taste and adjust seasoning as needed with additional salt or pepper.
  6. Thicken Soup (Optional): For a thicker consistency, mix cornstarch with ½ cup of cooled soup in a small bowl until smooth. Return the mixture to the pot and stir frequently until soup slightly thickens, about 5 minutes.
  7. Serve: Turn off the heat. Ladle the soup into bowls and garnish with extra parsley, a drizzle of olive oil, additional cheese, and a pinch of red pepper flakes if desired. Serve warm and enjoy.

Notes

  • You can substitute water for vegetable broth for a lighter soup, though broth adds more depth of flavor.
  • Adjust the amount of red pepper flakes to control the heat level according to your preference.
  • The cornstarch is optional and only needed if you desire a thicker soup texture.
  • For a vegan version, omit feta and Parmesan or substitute with vegan cheese alternatives.
  • Leftover soup stores well in the refrigerator for up to 4 days and freezes nicely for up to 3 months.

Keywords: Mediterranean white bean soup, vegetarian soup, bean soup, healthy soup, easy soup recipe, comfort food

Find it online: https://platedbyemma.com/mediterranean-white-bean-soup-recipe/