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Mediterranean White Bean Soup Recipe

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★★★★★

4.7 from 117 reviews

This Mediterranean White Bean Soup is a hearty, flavorful dish featuring tender white beans, fresh vegetables, and fragrant herbs simmered in a savory tomato broth. Enhanced with crumbled feta and Parmesan cheeses, fresh parsley, and a splash of lemon juice, this comforting soup is easy to prepare and perfect for a nourishing meal any time of year.

Ingredients

Scale

Base 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

Seasonings & Flavorings

  • 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)

Tomato & Legume Ingredients

  • 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

Liquids

  • 6 cups low-sodium vegetable broth (or water)

Finishing Ingredients

  • 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)

Instructions

  1. 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 occasionally, about 2 minutes.
  2. Cook Vegetables: Add the diced potato, celery, carrots, and red bell pepper to the pot. Cook, stirring occasionally, for about 5 minutes until the vegetables begin to soften.
  3. Add Seasonings: Stir in grated garlic, dried oregano, ground coriander, mild red pepper flakes, and salt. Cook for 1 to 2 minutes until the spices are fragrant, stirring often to avoid burning.
  4. Simmer Soup: Pour in the crushed tomatoes, drained white beans, vegetable broth, and fresh thyme sprigs. Bring the mixture to a boil, then reduce the heat to medium-low. Cover and let simmer for about 20 minutes, or until the vegetables are tender and the flavors meld together.
  5. Finish with Flavor: Stir in the crumbled feta cheese, grated Parmesan, lemon juice, and chopped fresh parsley. Taste the soup and adjust seasoning as needed to your preference.
  6. Thicken the Soup (Optional): If a thicker consistency is desired, mix the cornstarch with half a cup of cooled soup in a small bowl until smooth. Gradually add this mixture back to the simmering pot, stirring continuously until the soup thickens slightly, about 5 minutes.
  7. Serve: Turn off the heat. Garnish with additional parsley, cheese, a drizzle of olive oil, and an extra pinch of red pepper flakes if desired. Serve the soup warm and enjoy.

Notes

  • Using low-sodium vegetable broth allows better control over the salt content.
  • You can substitute fresh thyme with dried thyme, using half the amount.
  • The cornstarch thickening step is optional; omit if you prefer a thinner broth.
  • For a creamier texture, consider blending a portion of the soup before adding finishing cheeses.
  • This soup reheats well and tastes even better the next day as flavors enrich.

Keywords: Mediterranean white bean soup, vegetarian soup, healthy bean soup, tomato bean soup, easy vegetable soup, feta cheese soup

Find it online: https://ricoloranz.com/mediterranean-white-bean-soup-recipe/