Mediterranean White Bean Soup

I made this Mediterranean white bean soup for lunch today because I’m trying to eat healthier. This soup is vegetarian but you can also use chicken broth. I sauteed the veggies, garlic, and spices then let the soup simmer with a parmesan rind for 30 minutes before adding the fresh baby spinach and parsley. I loved this healthy and delicious soup—it was full of flavor and was very comforting & warm on this cold rainy day we’re having here in Portland.

Mediterranean White Bean Soup

Ingredients:

• ½ tbsp olive oil
• ¼ yellow onion, diced
• 1 small carrot, peeled & diced
• 1 small stalk of celery, diced
• 2 cloves of garlic, minced
• 1 small sprig of fresh thyme
• ¼ tsp dried oregano
• Pinch of crushed red pepper flakes, to taste
• 2 cups vegetable broth (or chicken broth if you prefer)
• 1 (15 oz) can white cannellini beans, drained & rinsed
• 1 small Parmesan rind
• 1 cup baby spinach, chopped
• 2 tsp fresh parsley, finely chopped
• Sea salt and freshly cracked pepper, to taste
• Grated parmesan for serving

How to Make Mediterranean White Bean Soup

Heat the olive oil in a Dutch oven over medium heat. Add the onion and cook, stirring often, for 3-4 minutes. Add the carrots and celery and cook, stirring occasionally, for 2 minutes. Add the minced garlic, fresh thyme sprig, oregano, and crushed red pepper flakes and cook, stirring constantly, for 1 minute.

Add the broth, beans, and parmesan rind and simmer for 30 minutes. Add the baby spinach and cook until it wilts, about 1 minute. Remove the parmesan rind. Add the fresh parsley and season with sea salt and freshly cracked pepper, to taste. Serve with fresh Parmesan on the side. Enjoy!

Mediterranean White Bean Soup

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Prep Time: 10 minutes minutes

Cook Time: 45 minutes minutes

Total Time: 55 minutes minutes

Course: Soup

Cuisine: Greek, Mediterranean

Servings: 2

Author: Pam - For the Love of Cooking

Equipment

• Large Dutch oven

Ingredients

• ½ tbsp olive oil
• ¼ yellow onion, diced
• 1 small carrot, peeled & diced
• 1 small stalk of celery, diced
• 2 cloves of garlic, minced
• 1 small sprig fresh thyme
• ¼ tsp dried oregano
• Pinch of crushed red pepper flakes, to taste
• 2 cups vegetable broth (or chicken broth if you prefer)
• 1 (15 oz) can white cannellini beans, drained & rinsed
• 1 small Parmesan rind
• 1 cup baby spinach, chopped
• 2 tsp fresh parsley, finely chopped
• Sea salt and freshly cracked pepper, to taste
• Grated parmesan for serving

Instructions

• Heat the olive oil in a large Dutch oven over medium heat.
• Add the onion and cook, stirring often, for 3-4 minutes.
• Add the carrots and celery and cook, stirring occasionally, for 2 minutes.
• Add the minced garlic, fresh thyme sprig, oregano and crushed red pepper flakes and cook, stirring constantly, for 1 minute.
• Add the broth, beans, and parmesan rind and simmer for 30 minutes.
• Add the baby spinach and cook until it wilts, about 1 minute.
• Add the fresh parsley and season with sea salt and freshly cracked pepper, to taste. Remove the parmesan rind.
• Serve with freshly grated Parmesan on the side. Enjoy!

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