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Easy Mediterranean White Bean Soup

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This cozy and bright Mediterranean white bean soup is made with simple ingredients, perfect for weeknights or meal prep.

Ingredients

Scale
  • 2 tablespoons olive oil
  • 1 yellow onion, chopped
  • 1 carrot, chopped
  • 1 celery stalk, chopped
  • 2 cloves garlic, minced
  • 1–2 tablespoons tomato paste
  • 4 cups vegetable or chicken broth
  • 2 cans (15 oz each) canned white beans, drained and rinsed
  • 1 bay leaf
  • 1 teaspoon dried oregano
  • 1 teaspoon dried thyme
  • Pinch of red pepper flakes (optional)
  • 2 cups baby spinach or chopped kale
  • Zest and juice of 1 lemon
  • Fresh parsley or dill, chopped
  • Salt and black pepper to taste

Instructions

  1. Warm 2 tablespoons olive oil in a large pot over medium heat. Add chopped onion, carrot, and celery. Cook, stirring, until soft and glossy, about 5–7 minutes.
  2. Stir in minced garlic and a pinch of red pepper flakes. Cook 30–60 seconds until fragrant.
  3. Add 1–2 tablespoons tomato paste and cook it for 1 minute to deepen the flavor.
  4. Pour in 4 cups broth. Add drained white beans, bay leaf, oregano, and thyme. Stir and bring to a gentle boil.
  5. Reduce heat to a simmer. Mash a small scoop of beans against the pot with a spoon to thicken the broth slightly.
  6. Simmer over medium-low heat for 15–20 minutes, uncovered, until flavors blend and the broth tastes rich.
  7. Stir in chopped greens and cook 2–3 minutes until just wilted. Turn off heat. Add lemon zest and juice, fresh herbs, salt, and pepper to taste. Finish with a drizzle of olive oil and serve hot.

Notes

This soup freezes well; store greens separately if freezing. Mash some beans for a creamier texture.

Nutrition

Find it online: https://sourdoughvoyage.com/easy-mediterranean-white-bean-soup/