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Easy Mediterranean White Bean Soup

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A warm and bright soup filled with creamy cannellini beans, olive oil, garlic, lemon, and herbs, perfect for any night.

Ingredients

Scale
  • 2 tablespoons extra-virgin olive oil, plus more to finish
  • 1 medium onion, diced
  • 2 carrots, diced
  • 2 celery ribs, diced
  • 4 garlic cloves, minced
  • 2 tablespoons tomato paste
  • 1 teaspoon dried oregano
  • 1 teaspoon dried thyme (or rosemary)
  • 1/2 teaspoon smoked paprika
  • Pinch red pepper flakes (optional)
  • 6 cups vegetable broth (or chicken broth)
  • 2 cans (15 oz each) cannellini beans, drained and rinsed
  • 1 bay leaf
  • 3 cups baby spinach (or chopped kale)
  • Zest and juice of 1 lemon
  • Salt and black pepper, to taste
  • 2 tablespoons chopped fresh parsley (optional)

Instructions

  1. Prep the vegetables. Dice onion, carrots, and celery. Mince the garlic. Rinse and drain the beans.
  2. Warm 2 tablespoons olive oil in a large pot over medium heat. Add onion, carrots, and celery. Cook, stirring, until soft, 5–7 minutes.
  3. Add garlic, tomato paste, oregano, thyme, smoked paprika, and red pepper flakes (if using). Cook 1–2 minutes, stirring, until fragrant and the paste darkens.
  4. Pour in the broth. Add the beans and bay leaf. Stir and bring to a gentle simmer.
  5. Simmer on medium-low for 12–15 minutes. Lightly mash some beans against the pot with a spoon to thicken.
  6. Stir in the spinach (or kale). Cook until wilted and tender, 2–3 minutes (kale may need 4–5 minutes). Remove the bay leaf.
  7. Turn off the heat. Add lemon zest and juice, parsley, and a drizzle of olive oil. Taste and season with salt and black pepper. Serve warm.

Notes

This soup keeps well in the refrigerator for up to 4 days and can be frozen for up to 3 months. Add a squeeze of lemon and a drizzle of olive oil when reheating for extra freshness.

Nutrition

Find it online: https://diyprzepisy.com/easy-mediterranean-white-bean-soup/

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