Name: Mediterranean White Bean Soup Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Mediterranean
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; 4 sprigs fresh thyme (or 2 teaspoons dried thyme); 15 ounces crushed tomatoes (or 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); 1 ounce feta cheese, crumbled; 2 tablespoons grated Parmesan cheese; ¼ cup fresh parsley, chopped; 2 tablespoons lemon juice; 2 tablespoons cornstarch (optional, for thickening)

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Introduction

This Mediterranean White Bean Soup is a comforting and flavorful dish, perfect for any season. Packed with tender vegetables, aromatic herbs, and creamy beans, it’s a wholesome meal that’s easy to prepare and sure to satisfy.

The image shows a bowl of thick orange soup with a slightly chunky texture, filled with visible pieces of white beans and small bits of green herbs. On top, there are scattered small white curds and fresh green parsley leaves, adding contrast. The soup is served in a yellow bowl decorated with a subtle pattern along the rim. In the background, another bowl of the same soup is seen, along with a white plate holding slices of crusty brown bread. The setting is on a white marbled surface with a slightly rustic look. photo taken with an iphone --ar 4:5 --v 7

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 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)

Instructions

Step 1: 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.
Step 2: Add the diced potato, celery, carrots, and red bell pepper. Cook, stirring occasionally, until the vegetables begin to soften, about 5 minutes.
Step 3: Stir in the grated garlic, dried oregano, ground coriander, red pepper flakes, and salt. Cook for 1–2 minutes until fragrant, stirring frequently.
Step 4: Add the crushed tomatoes, white beans, vegetable broth, and thyme sprigs. Bring the mixture to a boil, then reduce the heat to medium-low. Cover and simmer for about 20 minutes, or until the vegetables are tender and flavors meld.
Step 5: Remove the thyme sprigs. Stir in the crumbled feta, grated Parmesan, lemon juice, and chopped parsley. Taste and adjust seasoning as needed.
Step 6 (Optional): For a thicker soup, mix the cornstarch with ½ cup of cooled soup until smooth. Stir this mixture back into the pot and cook, stirring often, until slightly thickened, about 5 minutes.
Step 7: Turn off the heat. Garnish with additional parsley, cheese, a drizzle of olive oil, and a pinch of red pepper flakes if you like. Serve warm.

Tips & Variations

Use fresh herbs like thyme and parsley for vibrant flavor, but dried herbs work well in a pinch.
Swap the white beans for chickpeas or lentils for a different texture and taste.
Add a handful of spinach or kale during the last few minutes of cooking for extra greens.
For a vegan version, omit the cheeses and use nutritional yeast as a topping instead.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove or in the microwave until warmed through. The soup may thicken after chilling; add a splash of broth or water when reheating if needed to loosen it up.

How to Serve

A close-up view shows three bowls of thick tomato-based soup with visible chunks of white beans, red and orange vegetables, and small white cheese pieces, all sprinkled with chopped green herbs. The largest bowl is in the front center, light yellow in color, filled generously with the soup. Behind it to the right are two smaller matching yellow bowls also filled with the soup, placed close together. To the left, a white plate holds several slices of multigrain bread with a golden crust sprinkled with sesame seeds. In the very back, two wooden salt and pepper shakers add a rustic touch, all set on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this soup ahead of time?

Yes, this soup tastes even better the next day after the flavors have had time to meld. Prepare in advance and refrigerate, then reheat before serving.

Can I freeze Mediterranean White Bean Soup?

Absolutely. Cool the soup completely, then freeze in portioned containers for up to 3 months. Thaw overnight in the refrigerator and reheat on the stove.