Mediterranean-Inspired White Bean Soup
A hearty, wholesome soup packed with Mediterranean flavors, this recipe features tender white beans, fresh spinach, and a zesty hint of lemon. Perfect for a comforting meal, it’s healthy, simple, and satisfying.
Ingredients
- 1 tablespoon olive oil (extra virgin preferred for authentic flavor)
- 1 medium onion, finely chopped
- 2 medium carrots, peeled and diced
- 2 celery stalks, diced
- 4 cloves garlic, minced
- 1 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- 1/4 teaspoon red pepper flakes (optional, for a touch of heat)
- 1 (15-ounce) can white beans (such as cannellini or Great Northern), rinsed and drained
- 4 cups vegetable broth (low-sodium recommended)
- 1 cup fresh spinach, roughly chopped
- Juice of 1/2 lemon (about 1 tablespoon)
- Salt and freshly ground black pepper, to taste
- Fresh parsley, chopped, for garnish
Instructions
- Prepare Ingredients:
- Chop all your vegetables and mince the garlic to make cooking smooth and efficient. Rinse and drain the canned white beans.
- Sauté Vegetables:
- In a large pot or Dutch oven, heat the olive oil over medium heat.
- Add the chopped onion, carrots, and celery. Sauté for about 5 minutes, stirring occasionally, until the vegetables are softened and aromatic.
- Stir in the minced garlic and cook for another 1 minute, ensuring it doesn’t burn.
- Add Spices and Herbs:
- Sprinkle in the dried oregano, thyme, and red pepper flakes (if using). Stir well to coat the vegetables in the fragrant spices. Cook for about 30 seconds to release the flavors.
- Add Beans and Broth:
- Pour in the rinsed white beans and vegetable broth. Stir to combine.
- Bring the mixture to a gentle boil, then reduce the heat to low and let it simmer uncovered for 15-20 minutes. This allows the flavors to meld and the soup to thicken slightly.
- Add Spinach and Lemon Juice:
- Stir in the chopped spinach and squeeze in the juice of half a lemon. Simmer for another 2-3 minutes until the spinach is wilted and vibrant green.
- Taste the soup and adjust seasoning with salt and freshly ground black pepper as needed.
- Serve:
- Ladle the hot soup into bowls and garnish with fresh parsley for a burst of color and added flavor.
Tips & Variations
- Beans: Substitute chickpeas or navy beans if you don’t have white beans on hand.
- Greens: Swap spinach for kale or Swiss chard for a heartier texture.
- Add Protein: Include cooked chicken, sausage, or even plant-based protein like tofu for a more filling soup.
- Creamy Option: Blend a portion of the soup using an immersion blender for a thicker consistency.
- Citrus Boost: Add lemon zest along with the juice for a more pronounced citrusy flavor.
Serving Suggestions
- Pairings: Serve with crusty bread, garlic toast, or pita for dipping. A side salad with Mediterranean flavors complements this soup beautifully.
- Toppings: Sprinkle with grated Parmesan cheese or drizzle with a little extra virgin olive oil before serving.
Storage & Reheating
- Refrigerator: Store leftovers in an airtight container for up to 4 days.
- Freezer: This soup freezes well! Let it cool completely, then transfer to freezer-safe containers. Freeze for up to 3 months.
- Reheating: Reheat gently on the stove or in the microwave, adding a splash of broth or water if it has thickened.
Enjoy this vibrant and healthy Mediterranean-Inspired White Bean Soup as a cozy weeknight dinner or a make-ahead meal for busy days. Its simple ingredients and bold flavors make it a crowd-pleaser every time!