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Mediterranean White Bean Soup

Mediterranean White Bean Soup

I made this Mediterranean white bean soup for lunch today because I’m trying to eat healthier. This soup is vegetarian but you can also use chicken broth. I sauteed the veggies, garlic and spices then let the soup simmer with a parmesan rind for 30 minutes before adding the fresh baby spinach and parsley. I absolutely loved this healthy and delicious soup–it was full of flavor and was very comforting & warm on this cold rainy day we’re having here in Portland. I am really looking forward to the leftovers for lunch tomorrow!

Mediterranean White Bean Soup

How to Make Mediterranean White Bean Soup

Heat the olive oil in a large heavy-bottomed saucepan over medium heat. Add the onion and cook, stirring often, for 3-4 minutes. Add the carrots and celery and cook, stirring occasionally, for 2 minutes. Add the minced garlic, fresh thyme sprig, oregano, and crushed red pepper flakes and cook, stirring constantly, for 1 minute.

Add the broth, beans, and parmesan rind and simmer for 30 minutes. Add the baby spinach and cook until it wilts, about 1 minute. Remove the parmesan rind. Add the fresh parsley and season with sea salt and freshly cracked pepper, to taste. Serve with fresh Parmesan on the side. Enjoy!

Mediterranean White Bean Soup

Mediterranean White Bean Soup

Mediterranean White Bean Soup

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

Ingredients

  • ½ tbsp olive oil
  • ¼ yellow onion, diced
  • 1 small carrot, peeled & diced
  • 1 small stalk of celery, diced
  • 2 cloves of garlic, minced
  • 1 small sprig fresh thyme
  • ¼ tsp dried oregano
  • Pinch of crushed red pepper flakes, to taste
  • 2 cups vegetable broth (or chicken broth if you prefer)
  • 1 15 oz can white cannellini beans, drained & rinsed
  • 1 small Parmesan rind
  • 1 cup baby spinach, chopped
  • 2 tsp fresh parsley, finely chopped
  • Sea salt and freshly cracked pepper, to taste
  • Grated parmesan for serving

Instructions

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

  1. I just bought some dry Great Northern beans to make ham and white bean soup but I like the looks of yours so I think I’ll toss in a little onion and ham and scale it for my bean amount. Thanks for the timely post.

  2. I love folding tender greens into soup. In fact I often add spinach (as you did) ’cause I love its flavor. And it looks so nice. Anyway, this is a terrific soup — perfect for January! Thanks!

  3. Can you replace parmesan rind with just some grated parmesan cheese? If so, how much?

    1. Margaret,

      The rind gives a subtle cheese flavor without leaving globs of cheese in the soup. If you don’t have a rind just add some freshly grated parmesan, to taste, when serving.

      -Pam

  4. So hearty and definitely healthy! I love adding parmesan rinds to soup…they add so much flavor.