Description
Mediterranean White Bean Soup is a nourishing, flavorful soup made with white beans, vegetables, herbs, and a touch of lemon. It’s light yet filling, perfect for a healthy lunch or dinner.
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 carrots, diced
- 2 celery stalks, diced
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1/2 teaspoon smoked paprika
- Salt and pepper, to taste
- 4 cups vegetable broth
- 2 cans (15 oz each) white beans, drained and rinsed
- 1 can (14.5 oz) diced tomatoes, undrained
- 2 cups fresh spinach or kale, chopped
- 1 tablespoon lemon juice
- 2 tablespoons chopped fresh parsley, for garnish
Instructions
- In a large pot, heat olive oil over medium heat. Add onion, garlic, carrots, and celery. Sauté for 5–7 minutes until vegetables are softened.
- Stir in oregano, thyme, smoked paprika, salt, and pepper. Cook for 1 minute until fragrant.
- Add vegetable broth, white beans, and diced tomatoes with juice. Bring to a boil, then reduce heat and simmer for 20 minutes.
- Stir in spinach or kale and simmer for another 5 minutes until wilted. Remove from heat and stir in lemon juice.
- Ladle into bowls and garnish with fresh parsley. Serve warm with crusty bread if desired.
Notes
- Use any variety of white beans like cannellini, great northern, or navy beans.
- For a heartier dish, add cooked grains like quinoa or brown rice.
- To make it creamy, blend part of the soup before serving.
- Add red pepper flakes for a spicier version.
- Store in the fridge for 4 days or freeze for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 bowl
- Calories: 230
- Sugar: 5g
- Sodium: 520mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 8g
- Protein: 10g
- Cholesterol: 0mg
