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Mediterranean White Bean Soup
5 from 411 votes

Mediterranean White Bean Soup

Mediterranean White Bean Soup combines white beans, vegetables like onion, carrot, and celery, and aromatic seasonings to create a hearty and flavorful broth. The addition of olive oil, butter, and optional Parmesan rind enriches the soup with depth and a smooth texture. It's a warming dish that can be enjoyed as a light meal or starter and benefits from simple ingredients simmered together to develop savory layers.

Prep Time
15 mins
Cook Time
20 mins
Total Time
35 mins
Servings: 4 servings
Calories: 352 kcal
Course: Soup
Cuisine: Mediterranean

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

    Cup of Yum
  1. Peel/trim onion, celery, carrots, and garlic as needed. Dice veggies and mince garlic.
  2. Measure out remaining ingedients for speedy soup assembly. Drain and rinse beans.
  3. Heat a large pot or dutch oven to medium-high heat with oil and butter. Sauté onions, celery, and carrots unil tender.
  4. Add garlic and spices (Italian seasoning, salt, and pepper) and sauté for about a minute more.
  5. 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.
  6. 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.
  7. Remove and discard parmesan rind, if using.
  8. Taste and add any additonal herbs/spices your heart desires.
  9. Once the soup is hot and ready, top with grated parmesan cheese and choice of toppings and dive on in!
  10. 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

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%)

Nutrition Facts

Serving: 4 servings

Amount Per Serving

Calories 352

% 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.