This hearty Mediterranean white bean soup is so delicious and nourishing. It's cooked with vegetables, warming spices, fresh herbs, and topped with flavorful cheeses - total comfort in a bowl. And the best part? It's made with simple pantry staples, but tastes like something fancy you'd serve to guests.
The White Bean Soup You'll Love
If you're looking for something that's both delicious and wholesome, Mediterranean cuisine is one of the best places to start. I took inspiration from a traditional Turkish white bean soup to create this version - another flavor-packed favorite, much like our Harira and Mediterranean Red Lentil Soup.
I added some of my favorite ingredients, but kept it simple and weeknight-friendly by leaning on a few trusty pantry items. Aromatics like thyme and coriander, a touch of red pepper, and the finish of feta or Parmesan give this soup such a cozy, elevated feel.
And honestly, it really does taste fancy. I'm usually not a "soup person," but I could happily eat bowl after bowl of this one. The white beans bring protein and creaminess, and they pair so well with the colorful veggies. It's just one of those recipes that's as pretty as it is satisfying.
It's also incredibly doable. Minimal prep, cooks in about 30 minutes, and it's packed with flavor. With a few cans of beans, some crushed tomatoes, and your go-to veggies like carrots, celery, and bell peppers - you've got a comforting, nourishing meal on the table in no time.
Key Ingredient Notes
- White Beans: I usually use canned cannellini, Great Northern, or small lima beans. If you want to use dried beans, I've included instructions below.
- Vegetables: Onions, carrots, and celery form the classic flavor base (aka mirepoix). Potatoes make it heartier, and red bell peppers add a sweet, peppery flavor.
- Aromatics & Herbs: Fresh garlic is a must. I use oregano and thyme to cook the soup, and top it off with fresh parsley for brightness.
- Spices: Ground coriander gives a warm, earthy note. I like using a mild red pepper like Aleppo for just the right kick.
- Tomatoes: Canned crushed tomatoes work great. They add rich flavor and make the soup nice and saucy. But you can substitute with a combination of fresh tomatoes and tomato paste.
- Cheese: Just a bit of feta or Parmesan goes a long way. That salty, tangy finish is everything.
- Broth: Vegetable broth is perfect here, but if you're not vegetarian, chicken stock adds that extra umami and richness. You can also try bouillon cubes or nutritional yeast.
Quick Step-by-Step
Here's a quick look at how this soup comes together. The full printable recipe is at the bottom of the post!
- Cook Vegetables: Saute onions. Cook potatoes, celery, carrots and bell peppers, until soft.
- Seasonings: Add garlic, oregano, ground coriander, red pepper flakes and salt to taste. Cook until aromatic.
- Simmer: Add crushed tomatoes, white beans, broth and thyme. Bring to a boil, reduce the heat and simmer until flavors come together.
- Flavor: Add cheeses, lemon juice and parsley. Adjust the seasonings.
- Thicken: Make corn starch paste, stir into soup and cook until thickened.
- Serve: Garnish with parsley, cheeses and serve.
How to Use Dried Beans
If you're starting with dried beans, here's what to do.
- Overnight Soak: Soak 1 cup of dried white beans in plenty of water overnight.
- Quick Soak: Or, bring them to a boil for 2 minutes, turn off the heat, and soak with a pinch of baking soda for 2 hours.
- Drain the soaking water, then simmer the beans in fresh water with a couple pinches of salt until tender (about 45-60 minutes). Then, use them in the recipe just like canned beans.
Tips for the Best White Bean Soup
- To keep the texture nice and chunky, don't overcook the vegetables.
- Canned crushed tomatoes are actually great for soup. They're picked at peak season and bring so much flavor.
- To thicken the soup, cornstarch works well - or mash up a few of the white beans and stir them back in. Using chicken stock will also give the soup a richer feel.
How to Serve It
- With Bread: Perfect with warm Za'atar Rolls or soft Honey Wheat Rolls (more whole grain) for dipping.
- Make a Meal: Serve it with appetizers like Crispy Samosas, or throw together a fresh Orange Salad for a fiber-packed plate.
- Add Beverages: Try a glass of Ayran (a yogurt drink) for a cooling and probiotic-rich side.
Variations
- Vegan & Dairy-Free: Skip the cheese and sprinkle in a little nutritional yeast, or sauté some mushrooms for extra umami.
- Make It Spicy: Add a pinch of harissa, cumin, or turmeric for more heat and depth.
- Boost the Protein: Add more white beans, or mix in chickpeas or lentils.
Nutrition Notes
This Mediterranean white bean soup is both nourishing and satisfying. White beans provide about 17 grams of plant-based protein and 11 grams of fiber per cup, supporting fullness, digestion, and steady energy.
Combined with colorful vegetables, the soup offers a variety of essential vitamins, minerals, antioxidants, and anti-inflammatory compounds. A drizzle of extra virgin olive oil adds heart-healthy fats and polyphenols. Naturally vegetarian, gluten-free, egg-free, soy-free, and nut-free, it's a wholesome option that suits many dietary needs.
More Bean Soup Recipes
- Ash Reshteh (Persian Noodle Soup)
- Vegetarian Barley Soup (Ash-e Jow)
- Yogurt Soup with Chickpeas and Barley
★ DID YOU MAKE THIS RECIPE? PLEASE COMMENT AND GIVE IT A STAR RATING BELOW!
Mediterranean White Bean Soup
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
Equipment
- Dutch Oven or large soup pot
Instructions
- 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 in between, for about 2 minutes.
- Cook Vegetables: Add the diced potato, celery, carrots, and bell pepper. Cook, stirring occasionally, for about 5 minutes until they begin to soften.
- Add Seasonings: Stir in the grated garlic, oregano, ground coriander, red pepper flakes, and salt. Cook for 1-2 minutes until fragrant, tossing often.
- Simmer: Add the crushed tomatoes, white beans, broth, and thyme. Bring to a boil, then reduce the heat to medium-low. Cover and simmer for about 20 minutes, or until the vegetables are tender and the flavors meld together.
- Finish with Flavor: Stir in the feta, Parmesan, lemon juice, and parsley. Taste and adjust seasoning if needed.
- Thicken (Optional): For a thicker soup, mix the cornstarch with ½ cup of the cooled soup in a small bowl until smooth. Add it back to the pot, stirring often, until slightly thickened, about 5 minutes.
- Serve: Turn off the heat. Garnish with more parsley, cheese, a drizzle of olive oil, and a pinch of red pepper flakes if desired. Serve warm.
Notes
- Using Dried Beans: Soak 1 cup of dried white beans in water overnight. Drain, then cook with 4 cups of water and a pinch of salt. Simmer until tender.
- Quick Soak Method: Boil beans in water for 2 minutes. Remove from heat, add a pinch of baking soda, and soak for 2 hours. Drain, then cook as above.
- Slow Cooker Method
- Add all ingredients to the slow cooker, except the lemon juice, cornstarch, parsley, and cheeses. If using dried beans, add 1 extra cup of broth or water. Since slow cookers retain more liquid, you may only need about ⅔ of the listed broth.
- Cook on high for 4-5 hours or low for 7-8 hours, until the beans and vegetables are tender. In the last 30 minutes, stir in the cornstarch mixture (if using) to thicken. Just before serving, add the lemon juice, parsley, and cheeses.
- Storage: Store in the refrigerator for 4-5 days or freeze for up to 2 months. Thaw and reheat gently, adding a splash of water to adjust consistency as needed.
- Nutrition Facts: Calculated without added salt.
Sue Ellis says
My new favorite soup!
Added zucchini and a little butternut squash, the big can of crushed tomatoes .- extra broth and some macaroni noodles. The crumbled feta really makes it. Thank you so much for sharing!
Jacque says
Absolutely wonderful just as written
Roxana Begum says
I’m thrilled to hear that Jacque!
Cynthia says
Making this today... however... a better way to thicken the soup... mash one of the 2 cans of beans. The soup comes out slightly thicker without the added carbs.