Mediterranean White Bean Soup
Dive into the comforting warmth of Mediterranean White Bean Soup, a vibrant and wholesome recipe brimming with nourishing ingredients and bold, zesty flavors. This hearty soup combines protein-rich white beans, tender spinach, and tangy kalamata olives with a medley of aromatic vegetables like onion, celery, and carrot. Enhanced with Mediterranean staples like oregano, thyme, and paprika, and brightened with a splash of lemon juice, every spoonful offers a perfect balance of savoriness and freshness. Ready in just 45 minutes, this easy-to-make soup is ideal for busy weeknights or meal prep. Serve it with crusty bread or a crisp side salad for a satisfying meal that’s as healthy as it is delicious. Perfect for seekers of vegan comfort food or Mediterranean-inspired recipes!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 3 cloves garlic cloves, minced
- 2 medium carrot, diced
- 2 stalks celery stalks, diced
- 1 14-ounce can canned diced tomatoes
- 4 cups vegetable broth
- 2 15-ounce cans canned white beans (such as cannellini or great northern beans), drained and rinsed
- 0.5 cup kalamata olives, pitted and sliced
- 4 cups baby spinach
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1 teaspoon paprika
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons lemon juice
- 0.25 cup fresh parsley, chopped (optional, for garnish)
Instructions
Heat the olive oil in a large pot or Dutch oven over medium heat.
Add the diced onion and sauté for 3-4 minutes, until soft and translucent.
Stir in the minced garlic, diced carrots, and celery. Cook for an additional 4-5 minutes, stirring occasionally.
Add the canned diced tomatoes (with their juices) and cook for 2 minutes to allow the flavors to meld.
Pour in the vegetable broth and bring the mixture to a simmer.
Stir in the white beans, oregano, thyme, paprika, salt, and black pepper. Simmer for 15 minutes, allowing the flavors to develop.
Add the sliced kalamata olives and baby spinach. Stir and cook for 2-3 minutes, until the spinach is wilted.
Remove the pot from heat and stir in the lemon juice for a bright, zesty finish.
Taste and adjust seasonings as needed. If desired, garnish with fresh parsley before serving.
Serve hot with crusty bread or a side salad for a complete meal.
Nutrition Facts
Calories |
1244 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 73.5 g | 94% | |
| Saturated Fat | 12.2 g | 61% | |
| Polyunsaturated Fat | 8.9 g | ||
| Cholesterol | 8 mg | 3% | |
| Sodium | 7398 mg | 322% | |
| Total Carbohydrate | 125.8 g | 46% | |
| Dietary Fiber | 40.2 g | 144% | |
| Total Sugars | 38.4 g | ||
| Protein | 33.3 g | 67% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 738 mg | 57% | |
| Iron | 22.7 mg | 126% | |
| Potassium | 4099 mg | 87% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
