Mediterranean White Bean Soup Recipe

There’s something so satisfying about a hearty soup that’s both cozy and light, and this Mediterranean white bean soup is just that. It’s the kind of soup that’s easy enough for a weeknight, yet feels special when served with a sprinkle of Parmesan and a hunk of crusty bread on the side. Plus, it’s loaded with veggies, creamy white beans, and a blend of simple Mediterranean herbs that pack a ton of flavor. I’ve made this soup on chilly afternoons and even in the summer when I wanted something light yet filling. It’s a year-round winner!

this RECIPE

🍲 A soup that’s close to my heart

I remember the first time I made this Mediterranean white bean soup—it was a cool autumn day, and I was looking for something warm but not too heavy. I had a few cans of white beans in the pantry (leftover from an overly ambitious meal prep plan!) and some sad-looking spinach in the fridge that needed using. The result? This beautiful, brothy soup that instantly made me feel like I was wrapped in a blanket. I remember the scent of the garlic and onions hitting the olive oil, filling the kitchen with that familiar, comforting aroma. And the beans, oh the beans—creamy, tender, and so satisfying. Every spoonful felt like a small celebration of simple, wholesome ingredients. Now, this soup has become a go-to, especially on those evenings when I want something quick but nourishing.

A little background on Mediterranean white bean soup

White bean soups have long been a staple in Mediterranean cuisine, and for good reason. Beans are an affordable, protein-packed ingredient that takes on flavor beautifully. Whether it’s Italian, Greek, or Spanish variations, beans have been a cornerstone in Mediterranean cooking for centuries. In Italy, you’ll find a version called “Pasta e Fagioli,” while in Greece, there’s “Fasolada.” Each country has its own take, often flavored with herbs like thyme and oregano, which, as you can imagine, pair perfectly with the creaminess of the beans. The simplicity of this dish is what makes it timeless—there’s no need for elaborate ingredients when you have the right combination of beans, herbs, and a good broth.

Let’s talk ingredients: the real stars of the show

The beauty of this Mediterranean white bean soup lies in its simplicity. You’ll need just a few everyday ingredients, but each one plays an essential role.

• White beans: The heart of the soup! Cannellini, Great Northern, or Navy beans work wonderfully here. They’re mild in flavor but become so creamy when simmered. If you’re out of white beans, chickpeas are a decent substitute, though they’ll be firmer in texture.
• Baby spinach: Added at the very end, it wilts down beautifully and adds a fresh, earthy flavor. Kale or Swiss chard also work if spinach isn’t available, but you’ll want to cook those greens a little longer to soften them up.
• Carrots and celery: These veggies add a natural sweetness and a bit of crunch that contrasts nicely with the soft beans. If you’re missing one or the other, you could sub in some diced zucchini or even a bell pepper.
• Onion and garlic: A classic base for so many soups, they bring depth and richness to the broth. For a slightly different twist, you could swap out the onion for leeks, which offer a milder flavor.
• Herbs and spices: Thyme and oregano are a classic Mediterranean pairing, bringing that earthy, savory flavor we love. Feel free to adjust based on your taste—some people like to add a bay leaf for extra depth, or even a sprinkle of red pepper flakes for a little heat.

Kitchen gear: what you need (and what you can totally skip)

This soup doesn’t require much in terms of equipment, but having a few essentials will make the cooking process smoother.

• A large soup pot or Dutch oven: You’ll want something sturdy with high sides to hold all that broth and beans. If you don’t have a big pot, a deep pan can work in a pinch, but you might need to be extra careful when stirring.
• A wooden spoon: Perfect for sautéing the vegetables and stirring the soup. If you don’t have one, a silicone spatula can work, though it might not handle the heat as well.
• A ladle: Not technically essential, but it makes serving soup so much easier. If you don’t have a ladle, a big measuring cup will do the job.

Step-by-step: how to make Mediterranean white bean soup

Let’s get cooking! I promise, this soup comes together in no time.

1. Sauté the veggies: Start by heating your olive oil in a large pot over medium-high heat. Once it’s shimmering, toss in your chopped onions. Cook them for about 5 minutes, or until they’re translucent and starting to soften. This is where the magic begins—you’ll smell that delicious aroma filling the kitchen!
2. Add the garlic and seasonings: Now, add your minced garlic, carrots, and celery. Stir them around for a couple of minutes, letting the garlic infuse the oil and the veggies start to soften. Then, sprinkle in the thyme, oregano, salt, and pepper. Cook for another minute or two, letting the herbs bloom in the oil. (Tip: I’ve learned the hard way not to add too much salt at this stage since the broth can be salty—better to adjust later.)
3. Pour in the broth and beans: Next, add your vegetable broth and the drained, rinsed white beans. Bring the whole thing to a boil, then lower the heat to a simmer. Let it cook for about 15 minutes, allowing all those flavors to meld together. (If you’re in a rush, 10 minutes works too, but longer is always better for flavor!)
4. Wilt the spinach: Once your soup has simmered, stir in the spinach. It should only take about 2 minutes to wilt down completely. Remove the pot from the heat, and just like that, you’re ready to serve!
5. Serve with Parmesan: If you’re a fan of cheese (who isn’t?), sprinkle some grated Parmesan on top before serving. The salty, nutty flavor adds just the right touch of indulgence.

Variations and adaptations

This soup is incredibly versatile, so don’t be afraid to mix it up!

• Vegan: Skip the Parmesan at the end or use a plant-based alternative. You won’t miss the cheese if you adjust the seasoning with a little more salt and maybe a squeeze of lemon for brightness.
• Gluten-free: This soup is naturally gluten-free, but always double-check your broth to make sure it’s free from gluten-containing additives.
• Add more veggies: Sometimes, I’ll toss in diced zucchini or a handful of frozen peas for extra veggies. You can also add a can of fire-roasted tomatoes if you’re craving a bit more acidity and color in the broth.
• Change up the beans: If you don’t have white beans on hand, chickpeas or butter beans are great substitutes. Just be aware that the texture will be slightly different.

How to serve this soup in style

To serve, I love to ladle the soup into wide bowls and finish with a generous sprinkle of Parmesan. A drizzle of good-quality olive oil across the top adds a little extra richness, and if I’m feeling fancy, I’ll toss some fresh herbs—like parsley or basil—on top as well. This soup pairs beautifully with warm, crusty bread for dipping, or even a side of garlic toast. For something more substantial, try serving it alongside a simple Mediterranean salad with olives, cucumbers, and feta.

beverages that pair perfectly

For this soup, I love pairing it with a chilled glass of sparkling water infused with a slice of lemon or cucumber—something light and refreshing to balance out the warmth of the soup. Herbal teas like mint or chamomile are also fantastic, especially if you’re enjoying this soup in the evening. And if you’re in the mood for something a bit more substantial, a tangy, citrusy lemonade or iced tea with a hint of honey would be a great choice.

Storing and reheating tips

This soup stores wonderfully, making it perfect for meal prep or leftovers. Once cooled, transfer it to an airtight container and pop it in the fridge, where it’ll stay fresh for up to 4 days. When you’re ready to reheat, just warm it gently on the stove over low heat, stirring occasionally. If the soup has thickened up too much, you can add a splash of vegetable broth or water to loosen it up. For longer storage, freeze the soup in individual portions—just be sure to leave out the spinach and add it fresh when you reheat.

Adjusting for different serving sizes

This recipe makes about 4-6 servings, but it’s easy to scale up or down. If you’re cooking for one or two, simply halve the recipe, though I’d recommend making the full batch and enjoying leftovers! If you’re cooking for a crowd, double the recipe—but be mindful of your pot size. If it gets too full, you might have some uneven cooking, especially with the vegetables. (I’ve learned this from experience!)

FAQs

1. Can I use dried beans instead of canned?
Yes! Just be sure to soak and cook them ahead of time. You’ll need about 1 ½ cups of cooked beans to replace the three cans.

2. Can I freeze this soup?
Definitely! Just leave out the spinach and add it fresh when you’re ready to eat. The beans and broth freeze really well.

3. What can I use instead of spinach?
Kale, Swiss chard, or even arugula work great. Just adjust the cooking time depending on how hearty the green is.

4. Is this soup spicy?
No, it’s quite mild, but you can add a pinch of red pepper flakes if you like a little heat.

5. Can I add pasta or grains to this soup?
Absolutely! Small pasta shapes like ditalini or orzo work well, or try adding cooked quinoa or rice for a more filling meal.

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