Name: Mediterranean White Bean Soup
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Cuisine: Mediterranean
Ingredients: 2 tablespoons olive oil; 1 large yellow onion, diced; 3 carrots, peeled and diced; 3 celery stalks, diced; 4 cloves garlic, minced; 1 teaspoon dried oregano; 1 teaspoon dried thyme; ½ teaspoon red pepper flakes (optional, for a touch of heat); 8 cups vegetable broth; 2 (15-ounce) cans cannellini beans, rinsed and drained; 1 (15-ounce) can great northern beans, rinsed and drained; 1 (14.5-ounce) can diced tomatoes, undrained; 1 bay leaf; 1 bunch kale or spinach, stems removed and roughly chopped; Salt and freshly ground black pepper to taste; Fresh lemon juice, for serving; Fresh parsley, chopped, for garnish

Description

A hearty and healthy Mediterranean-inspired white bean soup packed with vegetables and flavor. This soup is perfect for a weeknight meal or a comforting starter.

Ingredients

Scale

2 tablespoons olive oil
1 large yellow onion, diced
3 carrots, peeled and diced
3 celery stalks, diced
4 cloves garlic, minced
1 teaspoon dried oregano
1 teaspoon dried thyme
½ teaspoon red pepper flakes (optional, for a touch of heat)
8 cups vegetable broth
2 (15-ounce) cans cannellini beans, rinsed and drained
1 (15-ounce) can great northern beans, rinsed and drained
1 (14.5-ounce) can diced tomatoes, undrained
1 bay leaf
1 bunch kale or spinach, stems removed and roughly chopped
Salt and freshly ground black pepper to taste
Fresh lemon juice, for serving
Fresh parsley, chopped, for garnish

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Instructions

1. Heat the olive oil in a large pot or Dutch oven over medium heat. Add the diced onion, carrots, and celery and cook, stirring occasionally, until softened, about 8-10 minutes.
2. Add the minced garlic, dried oregano, dried thyme, and red pepper flakes (if using) and cook for another minute until fragrant.
3. Pour in the vegetable broth, scraping up any browned bits from the bottom of the pot.
4. Add the rinsed and drained cannellini beans, great northern beans, diced tomatoes (with their juices), and the bay leaf.
5. Bring the soup to a boil, then reduce the heat to low, cover, and simmer for at least 30 minutes, or up to an hour, to allow the flavors to meld.
6. Stir in the chopped kale or spinach and cook until wilted, about 5-7 minutes.
7. Remove the bay leaf. Season generously with salt and freshly ground black pepper to taste.
8. Serve hot, with a squeeze of fresh lemon juice and a sprinkle of fresh parsley.

Notes

Cool completely before refrigerating or freezing. Store in an airtight container in the refrigerator for up to 3-4 days. For longer storage, freeze in freezer-safe containers for up to 2-3 months. Reheat gently on the stovetop or in the microwave until heated through, adding a splash of broth or water if needed.

Prep Time: 15 minutes
Cook Time: 40 minutes
Category: Soup
Method: Stovetop
Cuisine: Mediterranean

Nutrition

Serving Size: 1.5 cups
Calories: 350
Sugar: 10g
Sodium: 600mg
Fat: 8g
Carbohydrates: 55g
Fiber: 15g
Protein: 18g