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Mediterranean White Bean Soup
5 from 3 votes

Mediterranean White Bean Soup

Bring something special to the table with this well-loved recipe.

Prep Time
10 mins
Cook Time
45 mins
Total Time
55 mins
Servings: 2
Course: Soup
Cuisine: Mediterranean, Greek

Ingredients

  • ½ tbsp olive oil
  • ¼ yellow onion diced
  • 1 small carrot peeled and diced
  • 1 small celery diced; from stalk
  • 2 garlic cloves, minced
  • 1 small sprig thyme fresh
  • ¼ tsp oregano dried
  • crushed red pepper flakes pinch, to taste
  • 2 cups vegetable broth or chicken broth
  • 1 (15 oz) cannellini beans white, canned, drained and rinsed
  • 1 small parmesan rind
  • 1 cup spinach baby, chopped
  • 2 tsp parsley fresh, finely chopped
  • salt sea salt and freshly cracked, to taste
  • black pepper sea salt and freshly cracked, to taste
  • Parmesan Cheese grated, for serving

Instructions

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