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Mediterranean White Bean Soup
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5 from 1 vote

Mediterranean White Bean Soup

Prep Time10 mins
Cook Time45 mins
Total Time55 mins
Course: Soup
Cuisine: Greek, Mediterranean
Servings: 2
Author: Pam


  • 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


  • Heat the olive oil in a large heavy bottomed sauce pan 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!