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Mediterranean White Bean Soup

30-Minute Mediterranean White Bean Soup Recipe

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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Calories: 260
Ingredients Method Notes

Ingredients
  

  • 2 tbsp olive oil
  • 1 medium yellow onion, diced
  • 3 large garlic cloves, minced
  • 1 tsp dried oregano
  • ½ tsp red pepper flakes (optional)
  • 2 (15-oz) cans cannellini beans, drained and rinsed
  • 1 (14.5-oz) can diced tomatoes
  • 4 cups vegetable broth
  • 1 Parmesan rind (optional)
  • 3 cups fresh baby spinach
  • 1 tbsp fresh lemon juice
  • Salt and freshly ground black pepper
  • Chopped fresh parsley, for serving

Method
 

  1. Heat the olive oil in a large pot over medium heat. Add the onion and cook for 5 minutes until soft. Stir in the garlic, oregano, and red pepper flakes; cook 30 seconds until fragrant.
  2. Add the cannellini beans, diced tomatoes with their juices, and vegetable broth. Add the Parmesan rind if using. Bring to a boil, then reduce heat to medium-low, cover partially, and simmer for 15 minutes.
  3. Remove the Parmesan rind, then stir in the spinach and lemon juice. Cook 2 to 3 minutes until the spinach wilts. Season with salt and pepper to taste.
  4. Ladle into bowls, top with parsley and a drizzle of olive oil, and serve hot.

Notes

This soup thickens as it cools; add a splash of broth when reheating. For an even richer broth, simmer with a Parmesan rind. If you are using dried beans, cook 1 cup soaked beans separately before adding them.