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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.
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Prep Time 15 minutes
Cook Time 33 minutes
Total Time 48 minutes
Servings: 4 servings
Calories: 320
Ingredients Method Notes

Ingredients
  

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

Method
 

Instructions
  1. 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.
  2. Stir in diced carrots, celery, and potatoes. Cook for 5-7 minutes, stirring occasionally, until vegetables begin to soften.
  3. 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.
  4. Stir in fresh spinach until wilted, about 2-3 minutes. Add chopped parsley and basil. Season with salt and pepper to taste.
  5. Remove bay leaf before serving. For extra heartiness, stir in cooked orzo pasta if using. Serve hot with crusty bread.

Notes

For creamier texture, blend half the soup with an immersion blender before adding spinach. Add a Parmesan rind while simmering for extra savory depth. Make it ahead - flavors improve overnight.