Mediterranean White Bean Soup
User Reviews
5
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Prep Time
15 mins
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Cook Time
20 mins
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Total Time
35 mins
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Servings
4 servings
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Calories
352 kcal
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Course
Soup
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Cuisine
Mediterranean
Mediterranean White Bean Soup
Description
The soup uses diced yellow onion, carrots, and celery sautéed in olive oil and butter until tender, imparting a soft sweetness and savory base. Garlic and Italian seasoning blend give the broth a fragrant and herbaceous note. Adding vegetable or chicken broth with rinsed white beans (such as cannellini) and an optional Parmesan rind creates a rich and comforting liquid. Simmering until vegetables are tender melds the flavors together.
Texture is a balance of creamy beans and tender vegetables, while the Parmesan rind adds subtle umami without overpowering. The soup is finished with freshly grated Parmesan cheese and fresh herbs like rosemary or parsley, which provide bright fresh accents. It can be served hot in bowls as a satisfying lunch or dinner option, pairing well with crusty bread.
This recipe yields about four servings, approximately eight cups of soup. Leftovers can be stored in airtight containers in the refrigerator for easy reheating. The seasoning can be adjusted after cooking for personal preference, allowing for extra herbs or salt as desired.
Ingredients
- 1 yellow onion (2 cups diced)
- 2 carrot 1 cup diced
- 1-2 celery 3/4-1 cup diced, ribs
- 3-4 cloves garlic
- 2 TBSP olive oil
- 1 TBSP butter
- 2 tsp Italian seasoning blend (like Mrs. Dash)
- 1/4-1/2 tsp salt
- ¼ tsp black pepper
- 4-5 cups vegetable broth or chicken broth
- 2 cans White beans (like cannellini) 14.5/15 oz each
- 1 Parmesan Cheese optional - see notes, rind
- ½ cup Parmesan Cheese for topping, freshly grated
- rosemary for topping, or parsley
Instructions
- Peel/trim onion, celery, carrots, and garlic as needed. Dice veggies and mince garlic.
- Measure out remaining ingedients for speedy soup assembly. Drain and rinse beans.
- Heat a large pot or dutch oven to medium-high heat with oil and butter. Sauté onions, celery, and carrots unil tender.
- Add garlic and spices (Italian seasoning, salt, and pepper) and sauté for about a minute more.
- Add broth (or stock) along with beans and optional parmesan rind. For a more stew-like soup go with 4 cups broth or a little extra for a brothier soup.
- Bring soup to a boil, then reduce to a low but active simmer. Cook for about 15 minutes or until vegetables are tender and beans are warmed through.
- Remove and discard parmesan rind, if using.
- Taste and add any additonal herbs/spices your heart desires.
- Once the soup is hot and ready, top with grated parmesan cheese and choice of toppings and dive on in!
- Leftovers can be kep in airtight container(s) in the fridge for easy heat-and-eat meals throughout the week. Soup may also be frozen for later.
Notes
- This recipe yields approximately four servings or eight cups of soup.
- Freshly grated Parmesan cheese is recommended for topping to add a delicate savory finish.
- Store leftovers in airtight containers in the refrigerator and reheat gently before serving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 352 kcal
% Daily Value*
| Calories | 352kcal | 18% |
| Carbohydrates | 42g | 14% |
| Protein | 17g | 34% |
| Fat | 14g | 22% |
| Saturated Fat | 5g | 25% |
| Cholesterol | 16mg | 5% |
| Sodium | 1342mg | 56% |
| Potassium | 871mg | 19% |
| Fiber | 10g | 40% |
| Sugar | 5g | 10% |
| Vitamin A | 5798IU | 116% |
| Vitamin C | 5mg | 6% |
| Calcium | 295mg | 30% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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