Get ready to get cozy with this healthy Mediterranean White Bean Soup!
Fall has arrived!
Along with this crazy cozy, totally slurpable soup recipe – YES!
Cue gourd-shaped confetti and spirit fingers y’all.
Don’t get me wrong, I am all for salad season, beach weather, and all the sunshine I can get. Fall however, is my absolute favorite!
The soup, the sweaters, and the season as a whole make me giddy.
Enough, rambling from me – LET’S GET OUR SOUP ON!
The ingredients for this delicious white bean soup are super simple and probably lurking in your pantry and crisper drawer as we speak!
An all-star combo of onion, carrot, celery, and garlic team up with flavorful Italian spices, tender white beans, and a generous sprinkling of parmesan.
LOVE. IT. SO.
I used veggie broth for the base but my T-Rex friends are welcome to use chicken broth if preferred.
Mediterranean White Bean Soup
This recipe yields about 4 bowls or 8 cups of soup.
The leftovers are PHENOMENAL and it reheats like a champ the following day. Feel free to plan for extra if you’re meal prepping for the week – you can even make it in advance if you’d like!
Serving Suggestions
I love serving mine with some toasted whole wheat bread brushed with olive oil and garlic.
It’s also great alongside a grilled cheese or panini style sandwich or as an accompaniment to leafy green salad tossed with Greek or Italian Dressing.
Mediterranean White Bean Soup
Get ready to get cozy with this healthy Mediterranean White Bean Soup!
Ingredients
- 1 small yellow onion (2 cups diced)
- 2 carrots (1 cup diced)
- 1-2 celery ribs (3/4-1 cup diced)
- 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
- 1/4 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 rind (optional – see notes)
- 1/2 cup freshly grated parmesan cheese for topping
- fresh rosemary and/or parsley for topping
Instructions
Peel/trim onion, celery, carrots, and garlic as needed. Dice veggies and mince garlic.
Measure out remaining ingedients for speedy soup assembly. Drain and rinse beans.
Heat a large pot or dutch oven to medium-high heat with oil and butter. Sauté onions, celery, and carrots unil tender.
Add garlic and spices (Italian seasoning, salt, and pepper) and sauté for about a minute more.
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.
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.
Remove and discard parmesan rind, if using.
Taste and add any additonal herbs/spices your heart desires.
Once the soup is hot and ready, top with grated parmesan cheese and choice of toppings and dive on in!
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.
Recipe Notes
Recipe yields 4 bowls of soup (or approx. 8 total cups of soup).
Nutrition Facts below are estimated using an online recipe nutrition calculator. Adjust as needed and enjoy!
Can I Freeze White Bean Soup?
Yes, you can absolutely freeze this soup!
What I typically do is save adding the parm topping for when the soup is reheated (so add it fresh) – the soup itself freezes like a dream!
Rockin’ Recipes Featuring White Beans
- Vegan Tomato Basil White Bean Dip
- Vegetarian White Bean Tostadas
- Tuscan White Bean Soup with Cheese Tortellini
- White Beans on Toast via A Couple Cooks
- READER FAVORITE: Homemade White Bean Burgers
If you get a chance to try Mediterranean White Bean Soup, let me know!
Leave some love in the comment form below or tag your photos with @peasandcrayons on Instagram so I can happy dance over your creation. I can’t wait to see what you whip up!
Stacy
Such a great recipe! I used Great Northern Beans & added some chopped baby spinach. Make sure you use a flavorful broth or stock, otherwise it might taste a little bland. I’m Definitely going to make this again and again, thank you!
Teresa
What kind of white beans do you use for the soup?
Jenn
Hi Teresa! I used cannellini beans – love them so!