Mediterranean White Bean Soup

This hearty Mediterranean white bean soup with vegetables is both comforting and nourishing. Cooked with warming spices, herbs, and topped with flavorful cheeses, it’s a delicious soup that everyone will love. All you need are a few pantry staples for a quick, satisfying meal that tastes surprisingly fancy.

Course Soups

Cuisine Mediterranean

Diet Diabetic, Gluten Free, Halal, Hindu, Kosher, Vegetarian

Prep Time 10

Cook Time 35

Total Time 45

Servings portions

Calories 334kcal

Author Roxana Begum PhD, RD

Cost $8

Equipment

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

US Customary - Metric

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.

Video

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.

Nutrition