Mediterranean White Bean Soup with Spinach and Fresh Herbs | Comforting Vegetarian Recipe
Mediterranean White Bean Soup with Spinach and Fresh Herbs
This comforting Mediterranean white bean soup brings the flavors of Tuscany right to your kitchen. Packed with nutritious white beans, fresh spinach, hearty potatoes, and aromatic herbs, this vegetarian soup is both satisfying and nourishing. Whether you’re looking for a quick weeknight dinner or a cozy weekend meal, this one-pot wonder delivers incredible flavor with minimal effort.
Ingredients
- 2 tablespoons olive oil
- 1 large onion, diced
- 3 cloves garlic, minced
- 2 carrots, diced
- 2 celery stalks, diced
- 2 medium potatoes, cubed
- 4 cups vegetable broth
- 2 cans (15 oz each) white beans, rinsed and drained
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1 bay leaf
- 4 cups fresh spinach
- ½ cup fresh parsley, chopped
- ¼ cup fresh basil, chopped
- Salt and black pepper to taste
- Optional: ½ cup orzo pasta
Step-by-Step Instructions
Step 1: Sauté Aromatics
Heat olive oil in a large soup pot over medium heat. Add diced onion and sauté until translucent, about 5 minutes. Add minced garlic and cook for another minute until fragrant.
Step 2: Add Vegetables
Stir in diced carrots, celery, and potatoes. Cook for 5-7 minutes, stirring occasionally, until vegetables begin to soften.
Step 3: Simmer the Soup
Pour in vegetable broth and add white beans, oregano, thyme, and bay leaf. Bring to a boil, then reduce heat and simmer for 20 minutes until potatoes are tender.
Step 4: Add Greens and Fresh Herbs
Stir in fresh spinach until wilted, about 2-3 minutes. Add chopped parsley and basil. Season with salt and pepper to taste.
Step 5: Final Touches
Remove bay leaf before serving. For extra heartiness, stir in cooked orzo pasta if using. Serve hot with crusty bread.
Expert Tips
- For creamier texture, blend half the soup with an immersion blender before adding spinach
- Add a Parmesan rind while simmering for extra savory depth (omit for vegan version)
- Use kale instead of spinach for more texture
- Make it ahead – flavors improve overnight
- Freeze leftovers for up to 3 months
FAQ
Can I make this soup vegan?
Yes! This recipe is naturally vegetarian and easily made vegan by ensuring your vegetable broth is vegan-certified.
What’s the best way to store leftovers?
Store in an airtight container in the refrigerator for up to 5 days. The soup thickens when refrigerated – simply add a splash of broth when reheating.
Can I use dried beans instead of canned?
Absolutely! Use 1 cup dried white beans, soaked overnight and cooked until tender before adding to the soup.
How can I add protein to this soup?
For a non-vegetarian version, add cooked shredded chicken or Italian sausage when adding the spinach.
Mediterranean White Bean Soup with Spinach and Fresh Herbs
Ingredients
Method
- Heat olive oil in a large soup pot over medium heat. Add diced onion and sauté until translucent, about 5 minutes. Add minced garlic and cook for another minute until fragrant.
- Stir in diced carrots, celery, and potatoes. Cook for 5-7 minutes, stirring occasionally, until vegetables begin to soften.
- Pour in vegetable broth and add white beans, oregano, thyme, and bay leaf. Bring to a boil, then reduce heat and simmer for 20 minutes until potatoes are tender.
- Stir in fresh spinach until wilted, about 2-3 minutes. Add chopped parsley and basil. Season with salt and pepper to taste.
- Remove bay leaf before serving. For extra heartiness, stir in cooked orzo pasta if using. Serve hot with crusty bread.
