Servings
Font
Back
Mediterranean White Bean Soup with Spinach and Fresh Herbs
4.9 from 151 votes

Mediterranean White Bean Soup with Spinach and Fresh Herbs

This Mediterranean White Bean Soup features cannellini beans, fresh spinach, and a blend of fresh herbs like parsley and dill simmered in a vegetable broth with aromatic vegetables such as carrots, celery, onion, and garlic. Tomato paste and spices like Italian seasoning, paprika, and red pepper flakes add depth and warmth. The soup balances hearty beans with tender greens for a satisfying and flavorful meal option.

Prep Time
10 mins
Cook Time
35 mins
Total Time
45 mins
Servings: 4
Calories: 3983 kcal
Course: Soup
Cuisine: Italian

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

    Cup of Yum
  1. 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.
  2. 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).
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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

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%)

Nutrition Facts

Serving: 4 Serving

Amount Per Serving

Calories 3983

% 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.