Flavorful Mediterranean White Bean Soup

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Finding a comforting dinner that’s both healthy and satisfying can feel like a real challenge during busy weeknights. Between shuttling kids to after-school activities and trying to wrap up work deadlines, the last thing anyone wants is to spend hours in the kitchen preparing a complex meal.

That’s why this Mediterranean white bean soup has become such a reliable favorite in our house – it’s quick to prepare, packed with good-for-you ingredients, and has that perfect balance of herbs and vegetables that makes everyone at the table happy.

What Kind of White Beans Should I Use?

While this recipe calls for cannellini beans, you’ve got some flexibility here with your white bean choice. Cannellini beans are great because they’re creamy and hold their shape well in soup, but you could also use Great Northern beans or navy beans if that’s what you have on hand. If you’re using canned beans, just make sure to give them a good rinse to wash away the excess sodium and starch. For the best texture in your soup, try to find beans that aren’t too soft or broken – they should look plump and whole in the can. And while using dried beans is always an option, canned beans work perfectly fine in this recipe and save you hours of soaking and cooking time.

Options for Substitutions

This cozy soup recipe is pretty forgiving and allows for several ingredient swaps:

• Cannellini beans: You can easily swap cannellini beans with great northern beans, navy beans, or even chickpeas. Just make sure to rinse and drain them well before adding.
• Spinach: Not a fan of spinach? Try using kale, Swiss chard, or even escarole. If using kale, add it a few minutes earlier as it takes longer to soften.
• Fresh dill: If you don’t have fresh dill, you can use dried dill (about 2 teaspoons), or swap it with fresh basil or oregano for a different Mediterranean twist.
• White wine vinegar: Lemon juice works great instead of white wine vinegar – use the same amount. Apple cider vinegar is another good option.
• Italian herb blend: You can make your own blend with dried basil, oregano, and thyme, or use herbs de Provence or a Mediterranean seasoning mix.
• Vegetable stock: Feel free to use chicken stock if you’re not keeping it vegetarian. You can also use water with extra seasonings in a pinch, though the soup won’t be as rich.

Watch Out for These Mistakes While Cooking

The biggest mistake when making this Mediterranean soup is rushing the base flavors – take your time to properly sauté the onions, carrots, and celery for at least 8-10 minutes until they’re soft and the onions are translucent, as this creates the foundation for the entire soup. Adding the tomato paste too late is another common error – make sure to cook it with the vegetables for 1-2 minutes before adding the liquid, which helps develop a deeper, richer flavor and removes any raw taste. To keep the beans from becoming mushy, add them during the last 10 minutes of cooking, and wait until the very end to stir in the spinach and fresh herbs so they maintain their bright flavor and color. For the best texture, remember to taste and adjust the seasoning just before serving, as beans often need more salt than you might expect.

What to Serve With Mediterranean White Bean Soup?

This cozy Mediterranean soup calls for some crusty bread on the side – I love a warm piece of focaccia or a chunk of ciabatta for soaking up all those tasty broth-y bits! Since this soup has Italian and Mediterranean flavors, try serving it with a simple antipasto plate loaded with olives, marinated artichokes, and some good feta cheese. You can also toss together a quick arugula salad dressed with lemon juice and olive oil to add a peppery fresh element to your meal. If you’re extra hungry, a grilled piece of fish like salmon or cod would fit right in with these Mediterranean flavors.

Storage Instructions

Keep Fresh: This Mediterranean white bean soup tastes even better the next day! Pop it in an airtight container and keep it in the fridge for up to 5 days. The flavors will continue to develop, making each bowl more delicious than the last.

Freeze: Got leftovers? This soup freezes really well! Let it cool completely, then transfer to freezer-safe containers or bags, leaving a bit of space for expansion. It’ll keep nicely for up to 3 months in the freezer. Just remember that the spinach might be a bit softer after freezing.

Warm Up: When you’re ready to enjoy your soup again, gently heat it on the stovetop over medium-low heat, stirring occasionally. If it seems a bit thick after storage, just add a splash of vegetable broth or water to reach your desired consistency. A fresh sprinkle of parsley or dill on top makes it feel brand new!

Preparation Time	15-20 minutes
Cooking Time	30-40 minutes
Total Time	45-60 minutes
Level of Difficulty	Easy

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 600-700
• Protein: 25-30 g
• Fat: 30-35 g
• Carbohydrates: 75-80 g

Ingredients

• 1 bunch fresh parsley
• 3 tablespoons extra virgin olive oil
• 1 medium yellow onion, finely diced
• 3 large garlic cloves, minced
• 2 tablespoons tomato concentrate
• 2 large carrots, diced
• 2 celery stalks, diced
• 1 teaspoon italian herb blend
• 1 teaspoon mild paprika
• 1/2 teaspoon crushed red pepper flakes (or aleppo pepper, plus extra for serving)
• Kosher salt
• Black pepper
• 4 cups vegetable stock (32 ounces)
• 2 cans cannellini beans, rinsed and drained
• 2 generous cups spinach
• 1/4 cup fresh dill, chopped (remove stems)
• 2 tablespoons white wine vinegar

Step 1: Prep the Parsley

Begin by trimming off the very bottom ends of the parsley stems where they might be browning.

Discard these portions.

Pick off the parsley leaves and set them in one pile, while setting the stems in another pile.

Finely chop both, ensuring to keep them separate.

Set aside for later use.

Step 2: Sauté the Aromatics

In a large Dutch oven, heat some olive oil over medium-high heat until it shimmers.

Add the onions and garlic, stirring regularly.

Cook for about 3 to 5 minutes, ensuring they become fragrant without letting the garlic burn.

Adjust the heat if necessary to prevent burning.

Step 3: Add the Remaining Flavor-Makers

Add tomato paste, carrots, celery, and the chopped parsley stems to the pot.

Season with Italian seasoning, paprika, Aleppo pepper or red pepper flakes, and a generous pinch of salt and pepper.

Cook, stirring occasionally, until the vegetables soften a bit, which should take about 5 minutes.

Step 4: Add Broth and Beans

Pour in the vegetable broth and add the beans.

Increase the heat to high to bring the soup to a boil.

Allow it to boil for approximately 5 minutes to meld the flavors.

Step 5: Simmer the Soup

Reduce the heat to a simmer, and cover the pot partially, leaving a small opening to allow steam to escape.

Let the soup simmer for about 20 minutes, or until the beans and vegetables are tender and very soft.

Step 6: Partially Blend for a Creamier Soup (Optional)

For a creamier texture, use an immersion blender to partially blend about half of the soup.

Be careful not to blend it completely; maintaining some texture is essential.

This step is optional and is intended to add some body to the soup.

Step 7: Finish Off the Soup

Add the spinach and quickly cover the pot to allow it to wilt, which should only take 1 to 2 minutes.

Stir in the reserved parsley leaves, along with dill and white wine vinegar, to finish and enhance the flavors.

Step 8: Serve

Ladle the soup into serving bowls, then finish each bowl with a drizzle of olive oil and a pinch of red pepper flakes or Aleppo pepper for a final touch.

Serve hot and enjoy!