Mediterranean White Bean Soup

Hey There, Soup Lover! Let’s Make Some Magic

Picture this: it’s drizzling outside, your favorite worn-out sweater’s keeping you cozy, and your kitchen smells like a sun-drenched Mediterranean garden. That’s the vibe we’re chasing today with my Mediterranean White Bean Soup! This ain’t just any soup, friends—it’s a hug in a bowl. Creamy cannellini beans, lively herbs, and a splash of white wine vinegar dance together in a broth that’s light yet deeply satisfying. No fancy techniques or obscure ingredients here. Just real food that’ll make your taste buds high-five. Whether you’re nursing a rainy-day mood or feeding a crowd, this 35-minute wonder proves comfort food doesn’t need to weigh you down. So grab your pot—let’s turn simple into spectacular!

Why This Soup? A Little Story…

Mediterranean White Bean Soup

Print Recipe

This soup is the perfect cozy bowl—hearty yet fresh, filled with soft cannellini beans, tender vegetables, and loads of herbs. It’s comforting without being heavy, and the zing of white wine vinegar brings the whole dish to life. Perfect for chilly nights or when your soul needs something nourishing.

• Author: Wyatt Porter
• Prep Time: 10 mins
• Cook Time: 25 mins
• Total Time: 35 mins
• Yield: 4–6 1x

Ingredients

Scale 1x2x3x

3 tbsp extra virgin olive oil

1 medium yellow onion, finely chopped

3 garlic cloves, minced

2 tbsp tomato paste

2 large carrots, chopped

2 celery stalks, chopped

1 tsp Italian seasoning

1 tsp sweet paprika

½ tsp red pepper flakes or Aleppo pepper

Kosher salt and black pepper to taste

4 cups (32 oz) vegetable broth

2 cans cannellini beans, rinsed & drained

2 heaping cups fresh spinach

¼ cup chopped fresh dill

1 bunch parsley, chopped (for garnish)

2 tbsp white wine vinegar

Instructions

In a large pot, heat olive oil over medium heat. Sauté onion and garlic for 2–3 mins.

Stir in tomato paste, carrots, celery, and spices. Cook for 5 mins.

Add vegetable broth and beans, bring to a boil, then reduce to simmer for 15–20 mins.

Stir in spinach, dill, and vinegar, cooking just until spinach wilts.

Taste and adjust seasoning. Garnish with fresh parsley and a pinch of Aleppo pepper.

Notes

Warm, flavorful, and deeply satisfying—this bean soup is a Mediterranean hug in a bowl.

Nutrition

• Calories: ~250 per bowl

This recipe? Oh, it’s got roots. Years ago, I backpacked through Greece with my college buddies. We were broke, hungry, and stumbled into this tiny family-run taverna after getting caught in a surprise storm. The nonna took one look at our drowned-rat faces and ladled out steaming bowls of her “magic bean soup.” One sip—BAM—instant warmth. It was simple: white beans, wilted greens, herbs from her garden, and this bright tang that made everything sing. I begged for the recipe (in broken Greek and wild hand gestures!). She laughed, scribbled notes on a napkin, and winked. Back home, I tweaked it endlessly—adding paprika for smoke, tomato paste for depth—until it felt like mine. Every time I make it? I’m back on that creaky wooden stool, rain drumming the roof, tasting pure joy. Food with memories? That’s the good stuff.

Your Flavor Squad: Ingredients & Swaps

Gather these heroes! (Pro tip: Rinse those beans—it matters.)

• 3 tbsp extra virgin olive oil: The Mediterranean MVP! Use the good stuff here—it’s the soul of the soup. Swap: Regular olive oil works, but EVOO’s fruitiness shines.
• 1 yellow onion + 3 garlic cloves: Flavor foundation! Chop fine so they melt into bliss. Swap: Red onion adds sweetness.
• 2 tbsp tomato paste: Secret depth-bomb! Cook it ’til it’s brick-red for max flavor.
• 2 carrots + 2 celery stalks: Chop rustic—they’re your texture buddies. Swap: Parsnips or sweet potatoes for fun twists.
• Spices (1 tsp Italian seasoning, 1 tsp sweet paprika, ½ tsp red pepper flakes): Warmth, smoke, and gentle heat! Aleppo pepper (my fave) adds fruity kick over plain flakes.
• 4 cups vegetable broth: Homemade? Gold star. Store-bought? Pick low-sodium so you control the salt.
• 2 cans cannellini beans: Creamy dreaminess! RINSED (less bloating). Swap: Great Northern beans or chickpeas.
• 2 heaping cups fresh spinach: Wilts fast, adds color & nutrients. Swap: Kale or Swiss chard (ribs removed, chop stems fine).
• ¼ cup fresh dill + 1 bunch parsley: Dill’s the surprise star! Don’t skip—it’s lemony-bright. Parsley? Fresh garnish = flavor confetti.
• 2 tbsp white wine vinegar: The “WOW” factor! Brightens everything. Swap: Lemon juice in a pinch.

Let’s Build That Bowl: Step-by-Step

Ready? Fire up that pot—we’re 35 minutes from glory!

1. Sizzle Your Base: Heat olive oil over medium in a big Dutch oven or pot. Toss in onions and garlic. Chef’s whisper: Don’t let garlic brown—just fragrant (2-3 mins)! Burnt garlic = bitter sadness.
2. Spice It & Paste It: Stir in tomato paste, carrots, celery, and ALL spices (Italian seasoning, paprika, pepper flakes). Cook 5 mins, stirring. Why? This “sweats” veggies and toasts spices—building FLAVOR LAYERS.
3. Broth & Beans Unite! Pour in broth and rinsed beans. Scrape any tasty bits off the pot bottom! Bring to a boil, then simmer 15-20 mins. Hack alert: Lid half-on for perfect broth reduction. Beans should be tender but not mushy.
4. Green Goodness Finale: Reduce heat to low. Stir in spinach, dill, and vinegar. Cook just until spinach wilts (1-2 mins!). Critical: Overcooking herbs kills their vibrancy. Off heat ASAP!
5. Taste & Shine: Season with salt/pepper. Ladle into bowls. Garnish with parsley, extra dill, and a dusting of Aleppo pepper. Drizzle with EVOO for richness. BOOM.

How to Serve It Up Right

This soup’s a social butterfly! Serve it family-style in a big pot with crusty bread for dunking. Want to fancy it up? Top bowls with crumbled feta, lemon zest, or toasted pine nuts. Pair with a simple arugula salad with lemon vinaigrette—the peppery greens love the soup’s warmth. And hey, a chilled glass of Sauvignon Blanc? *Chef’s kiss.* Leftovers? Even better tomorrow—the flavors mingle like old friends!

Shake It Up: 5 Tasty Twists

Make it YOURS! Try these:

1. Meat Lover’s: Brown ½ lb Italian sausage with onions. Hello, richness!
2. Vegan Creamy Dream: Blend 1 cup soup + ¼ cup coconut milk, then stir back in. Silky heaven.
3. Lemon-Lover’s: Swap vinegar for lemon juice + add 1 tsp zest at the end.
4. Harissa Heat: Stir in 1 tbsp harissa paste with spices. North African fiesta!
5. Potato Power: Add 1 diced Yukon gold potato with carrots. Extra hearty!

Wyatt’s Kitchen Confessions

True story: The first time I made this, I got over-zealous with red pepper flakes. Let’s just say… we needed FIRE extinguishers (and extra yogurt!). Now I start mild—you can always add heat later. Over time, I learned shortcuts: Jarred garlic? Fine on busy days. Canned beans? A pantry miracle! But FRESH HERBS? Non-negotiable. They’re the soul. And that vinegar? My “taste bud wake-up call.” Once, I forgot it—total flatline. Lesson: Brightness MATTERS. This soup’s evolved like a good friendship: Comfortable, forgiving, and always surprising me.

Your Soup Questions? Solved!

Q: Can I use dried beans instead of canned?
A: Absolutely! Soak 1 cup dried cannellini beans overnight. Simmer 45-60 mins until tender before adding broth. (Psst—add a bay leaf while cooking!)

Q: Help! My soup’s too thin/thick.
A: Easy fix! Too thin? Simmer lid-off 5-10 mins to reduce. Too thick? Stir in ½ cup broth or water. Remember: It thickens as it cools!

Q: Can I freeze this?
A: Yes—but skip the spinach and herbs! Freeze base soup. When reheating, stir in fresh greens + vinegar. Texture stays perfect.

Q: Why’s my soup tasting bland?
A: Two culprits: 1) Not enough salt (beans need it!). 2) Vinegar added too early (volatizes flavor). Always adjust salt/vinegar AT THE END.

Nutritional Perks (Because We Care!)

Per serving (1/6th recipe): ~250 calories • 10g protein • 8g fiber • Low-fat • Vegan-friendly! Packed with vitamins from spinach, carrots, and herbs. Comfort food that loves you back.

Final Thoughts: When Simple Feels Like Magic

There’s something deeply comforting about a soup that tastes like it’s been simmering for hours—but comes together in just over half an hour. That’s the magic of this Mediterranean White Bean Soup. It’s humble yet vibrant, simple but deeply nourishing. Whether you’re curled up solo with your favorite book or sharing bowls around a bustling table, this recipe delivers that cozy, home-cooked feeling without the stress.

So next time the skies go gray or your soul needs a warm nudge, remember: a good pot of soup can do more than feed you. It can transport you. Remind you. Even heal you a little. And this one? It’s got your name on it. 💛