Mediterranean White Bean Soup with Spinach and Fresh Herbs
User Reviews
4.9
Mediterranean White Bean Soup with Spinach and Fresh Herbs
Description
Mediterranean White Bean Soup with Spinach and Fresh Herbs starts by sautéing onion, garlic, and a mix of chopped vegetables including carrots and celery in olive oil. Tomato paste enriches the base, while Italian seasoning, paprika, and red pepper flakes introduce layers of flavor without overwhelming heat. Parsley stems are added for subtle herbaceous notes before adding vegetable broth and cannellini beans to create a hearty broth.
The soup is simmered until the vegetables soften, then fresh spinach and chopped parsley leaves and dill are stirred in near the end to retain their vibrant color and fresh taste. A splash of white wine vinegar brightens the flavors, and the final result is a comforting broth highlighting creamy beans with tender greens and fresh herbs.
This soup can be served as a light lunch or starter, and adjustments like swapping kale or Swiss chard for spinach are possible without losing the overall character. It stores well refrigerated for several days or can be frozen for later use.
Ingredients
- 1 parsley bunch
- 3 tablespoons extra virgin olive oil
- 1 yellow onion finely chopped, medium
- 3 garlic minced, large cloves
- 2 tablespoons tomato paste
- 2 carrot chopped, large
- 2 celery chopped, stalks
- 1 teaspoon Italian seasoning
- 1 teaspoon paprika sweet
- 1/2 teaspoon red pepper flakes or Aleppo pepper, plus more for serving
- kosher salt
- black pepper
- 4 cups vegetable broth 32 ounces
- 2 cannellini beans drained and rinsed, canned
- 2 spinach heaping cups
- 1/4 cup dill stems removed, chopped fresh
- 2 tablespoons white wine vinegar
Instructions
- Prep the parsley. Trim off the very bottom end of the parsley’s stems where they're often starting to brown. Discard, then pick off the leaves and set the leaves and stems in two separate piles. Finely chop them both–keeping them separate and setting aside in separate piles.
- Sauté the aromatics. In a large Dutch oven, heat the olive oil over medium-high heat until the oil shimmers. Add the onions and garlic. Cook, stirring regularly, for about 3 to 5 minutes or until fragrant (adjust the heat as needed to make sure the garlic does not burn).
- Add the remaining flavor-makers. Stir in the tomato paste, carrots, celery, and chopped parsley stems (do not add the leaves yet). Season with the Italian seasoning, paprika, Aleppo pepper or red pepper flakes and a big pinch of salt and pepper. Cook, stirring occasionally, until the vegetables have softened a bit, about 5 minutes.
- Add the vegetable broth and the beans. Turn the heat to high to bring to a boil and allow to boil for about 5 minutes.
- Simmer. Lower the heat and cover the pot part-way, leaving a small opening at the top. Simmer for about 20 minutes, or until the beans and veggies are very soft.
- Partially blend for a creamier soup (optional). Use an immersion blender to blend about half the soup but do not fully puree the entire soup–some texture is essential. This step is optional and is meant to only give the soup some body.
- Finish. Stir in the spinach and cover so it wilts (about 1 to 2 minutes). Stir in the reserved parsley leaves, dill, and white wine vinegar.
- Serve. Ladle the soup into serving bowls and finish each bowl with a drizzle of olive oil and a pinch of red pepper flakes or Aleppo pepper. Serve.
Notes
- Butter beans are the preferred bean; great northern or navy beans are acceptable substitutes.
- Chickpeas may be used instead of beans but note the flavor and texture change.
- Use kale or Swiss chard if spinach is unavailable, removing tough stems before adding.
- Store cooled soup in an airtight container refrigerated for up to 5 days or freeze up to 3 months.
- Thaw frozen soup overnight in refrigerator and reheat gently to preserve flavors.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 3983 kcal
% Daily Value*
| Calories | 398.3kcal | 20% |
| Carbohydrates | 58.4g | 19% |
| Protein | 18.3g | 37% |
| Fat | 11.4g | 18% |
| Saturated Fat | 1.7g | 9% |
| Polyunsaturated Fat | 1.5g | 9% |
| Monounsaturated Fat | 7.8g | 39% |
| Sodium | 106mg | 4% |
| Potassium | 1282mg | 27% |
| Fiber | 13.8g | 55% |
| Sugar | 5.4g | 11% |
| Vitamin A | 5850.6IU | 117% |
| Vitamin C | 9.4mg | 10% |
| Calcium | 202mg | 20% |
| Iron | 7.6mg | 42% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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