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
Ingredients
- 1 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
- ¼ 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)
- ½ 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.
Notes
Nutrition
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!
Questions & Reviews
Earlier I made it blended most of it rosemary was a fabulous addition I ground that from summer garden yumos thank you for a healthy recepie oh I did not have regular broth for all I needed so I used bone broth to get I needed for recepie I changed it a bit by adding tomato paste at final moments and tasted for seasoning perfect ! Thanks again
What can I add to increase the protein? I was thinking maybe ground chicken breast?
Hi Jacquelyn! I’ve added shredded rotisserie chicken and it was delish! Ground chicken breast would work too!
Loved this recipe! But how can I make a lower sodium version?
I’m so glad you enjoyed the soup, Diane! You can absolutely reduce the sodium content! Easy ways of doing this include using a low-sodium broth as well as choosing low-sodium canned beans. If you are on a very low sodium diet and would like to have even more control in recipes, making your broth from scratch and cooking dried beans from scratch will help you control salt content of recipes when you make them. Both can be made in batches and frozen to use when you need them. Hope this helps! xoxo
Where to buy parmesan rind? Is that a fairly staple item in cheese section?
Thanks- soup season!
Hi Myra! This is the rind/end portion of the parmesan cheese triangle/wedge that you would grate the cheese off of. It is typically the portion people cut off and discard but I cut them off and save them in the freezer in a baggie and then add them to soups to add extra rich flavor. If you use parmesan cheese in recipes grating your own parmesan is the best way to get the most flavor and you’ll have the rinds to use for soup as a bonus! If you don’t have one, don’t worry at all as you can still make this delicious soup without it! xoxo
Easy and tasty soup. I used low sodium vegetable broth, so ended up having to use a bit more seasoning salt. I opted for Lawry’s Seasonings. I would probably add more garlic too next time.
Yummy soup! My husband, the carnivore loved it!
Easy to make and delicious!
Very tasty,simple to make,reheats beautifully,love parmesan rinds.
I haven’t eaten the Mediterranean White Bean Soup, but I am looking forward to make this soup tomorrow. It is just what I wanted to try out. I have been told by my doctor to eat more beans. So, I am following my doctor’s instructions for a healthy life. Thank you for your recipe.
Wonderful! I add mild Italian chicken sausage occasionally to appease my meat-loving husband! An absolute hit and it freezes well for a quick week night, low cal, heart healthy dinner.
We have made this multiple times in the past few years. My kids love it (which is huge!), plus it’s a simple, cozy dinner. ❤️
We made this last night and everyone loved it!
Loved this soup! I added a can of tomatoes.
Perfectly Delicious and warming on a cold night!
Awesome soup !!!!!…..Added leftover diced ham, a can of fire roasted tomatoes, hot pepper flakes, mushrooms, mexican oregeno and what ever sounded good 🙂 I am a kitchen cink kind of cook. You cant go wrong with this healthy Mediterran soup…Thank You !!!!!!
Love this soup!!
Tastes even better than it looks!
Great recipe! Used Our Family salt free Seasoning Blend Garlic and Herb….used have stock and half broth! A keeper!
Thanks so much!
Delicious and so simple! I added chopped escarole and cut up cooked chicken breast. We all loved it- I’m definitely making this again.
Woot! Thank you Julie! ❤️
Can I add Italian sausage to the recipe?
Absolutely! A few others have tried it and loved it!
How much parm cheese rind is used? This recipe sounds delicious and I’m looking forward to making it. Thank you!
Hey Ellen! I use the whole rind of a triangle portion of parm. I just toss it in and remove it before serving. You can absolutely just use a little if preferred or skip entirely. Hope you get a chance to try the soup. Love it so!
Excellent, made it just as the recipe reads. Such simple ingredients, but such big flavor. Thank you!
I have 5 kids under age 10. They ALL ate it, it was a mini miracle!! Thank you for posting!
Hello,
Just made the soup. Very good, nice flavor and easy to mix up. I did add a bit of fresh spinach to each bowl along with parm. Garlic lovers here so added 5 large cloves. My husband loved it too.
Thanks ,
MaryEllen
The recipe says “1 parmesan cheese rind (optional – see notes)”.. I don’t see anything about the rind mentioned in notes. Does it make a big difference if i don’t use (I don’t have on hand)
Hi Martha! I’m not sure where the rest of the notes section vanished too eek! Basically the rind adds some extra depth of flavor to the soup but it’s 100% optional and can be skipped.You’ll still have a delicious soup without it.
Everyone enjoyed this soup. It went well with BLTs!
I thought it was rather bland.
Delicious and so easy. Vegetable stock usage made it a perfect Lenten Friday meal. Took the liberty of tweaking the recipe some by:
• Adding two bay leaves with the garlic and spices.
• Deglazed the pot of veggies with 1/2 cup white wine
• Added 1/2 cup ditalini pasta and a trimming of fresh rosemary during the final 15 minute simmer.
• Finished it off with the juice of 1/2 lemon
These extra touches layered in some additional lovely flavors and depth.
I just made this recipe and it was delicious. I made mine with 80% chicken broth and 20% vegetable broth. I did add potatoe and some frozen spinach I had around as well. I made some ditalini pasta on the side. My 2 year old also approved which is a huge deal. Thank you so much for this easy and yummy recipe. Will add to the rotation.
LOVE the added potatoes and spinach — I’m for sure going to try that. Thank you Michi! I’m so thrilled you enjoyed the recipe!
Incredibly delicious!! Somehow it was even tastier because of how easily & quickly it came together! Thanks for another winning recipe.
Thank you Jacqueline! I’m happy you enjoyed it!
Cooked this for a warm winter dinner and my extremely selective and under-the-weather boyfriend, who was initially hesitant to eat it, was very impressed! As was I, very delicate and user friendly.
You’re so sweet to make him soup when he’s sick! Hope he feels better soon and I’m glad you both enjoyed the soup! xoxo
I’ve made this several times and usually add cubed ham – it is delicious
Woot! So happy to hear it!
easy and delish, thank you!!!
I’m happy you enjoyed it! Thanks Debbie!
Delicious and EASY!!! Family loved it and I love that it’s HEALTHY. Perfect recipe for cool weather. Will add it to the rotation! THANK YOU!
Thanks MB! I’m glad it was a hit with the whole fam and honored to make recipe rotation!
Great vegetarian meal. Loved the flavors. Wouldn’t change a thing. Didn’t take too long to make either, pretty easy. Thanks!
Made an 8-serving recipe with a few changes. I changed a few things to use what has been around and needs to be used. Substituted leeks for the onions, added one yellow squash and used home-cooked navy beans. I added oregano and omitted the parmesan rind. Trying to keep this a low-cost meal. I had fresh Italian Parsley from a chickpea salad. First night we used shredded parmesan and forgot the second night it was a great meal and will be added to our fall/winter rotation of must-have meals!
I totally love this recipe, it is soooo flavorful and a really forgiving recipe, too! If you toss the ingredients in a little different order, it really doesn’t matter. It’s fast and delicious. I use a 1×1″ piece of parm rind and I use some better than bullion veggie to make the broth. I only use 1/2 of the amount of bullion asked for.
This was a good basic dinner soup utilizing basic vegetables you keep on hand. I added petite chopped tomatoes, extra chicken broth, and a shredded chicken breast baked with olive oil & listed seasonings.
Your additions to the soup sound marvelous, Tina! Glad it was a hit!
Simple and easy to prepare and super yummy! I was looking for something to whip up using ingredients I had on hand; so glad I found this!
I don’t eat meat, but my family does, and I can easily add sausage or chicken to this recipe while saving a meatless portion for myself!
I simply buttered some whole grain bread and dipped it in the soup. It was delish.
What a great go-to recipe!
I’ve made this twice now, it’s delicious. I add orzo so I add more broth probably 6 cups of chicken broth. I also add a tablespoon of better than bouillon to make it richer. It’s delicious
This soup was great! Very versatile- you could add sausage, chicken, more beans, spinach.. whatever is in the fridge. We loved it!
I truly enjoyed this soup! Delicious.
Absolutely delicious. I used homemade chicken stock and followed the rest of the recipe with no change. There was no need to top with more parmesan as the rind gave plenty of flavor.
Sounds delicious! Do you have an instant pot version of this recipe?
Thanks DeVon! I haven’t made this one in the Instant Pot yet bc it’s so fast to whip up stovetop (it takes me about 20 min including prep work) but you could totally do it! The instructions and times would probably be super similar to my Instant Pot Red Lentil Curry Soup recipe if you want to experiment.
Made this last night and it’s one of my new favorites! I added an extra can of beans to make it a little heartier and it was perfect!
ahhhh yay! So so glad you enjoyed the soup! Thanks Erica!
Great soup, made as is very good. Then I made next batch, added 2 huge long pieces of fresh rosemary, pieces of smoked polish sausage rough pieces, potatoes rough cut. This was nice option too
I’m looking forward to trying this soup soon. Love bean soups! But especially want to thank you for cutting to the chase and putting the recipe first!! I’m much more interested in reading tips and suggestions after deciding if this is a recipe for me. And this sounds right up my alley!
Thanks Joy! Hope you enjoy the soup as much as we do!
I haven’t made this recipe, but I would like to make it. The recipe states one small onion (2 cups). Is that correct? 2 cups would require more than one small onion.
Hi Kay! I usually write my measurements in cups whenever possible because onion sizes vary so greatly. I’ll adjust the recipe as so!
Do we drain the beans ?
Hi Sharon — I typically do! There’s a note to drain them in step 2. xoxo
I made this soup this week when the temperature in FL dropped below 70. 🙂 It was excellent. I used some Italian butter beans along with Cannelloni. Added a chopped tomato and Parsley. I had it with a nice Chianti sans liver. Will make again.
I made this and my husband said it is the best soup I have ever made!! Will be making this again!!
Ahhhh yay!!!! Best news ever!
I just made this soup I used one can of White Kidney Beans (19oz) instead of 2, extra carrots, a cup ditali pasta, found a recipe to make my own Italian blend seasoning, added chili flakes and near the end a placed stem of fresh rosemary to infuse. Didn’t have a rind of parmesan. Turned out wonderful for a cold rainy day.
Thank you
Love the extra carrots and rosemary infusion (brilliant!) — Thank you Mia!
I added a cubed ham steak to the recipe as well as ditalini pasta. Deliciously enjoyed by all.
Jenn, for a thicker soup, would it be a good idea to use an immersion blender once the soup is ready to be served? Would you even recommend this?
Hi Carolyn! I’ve *totally* done this and personally loved it!
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!
I’m so thrilled you’re loving the recipe, Stacy! Thank you!
What kind of white beans do you use for the soup?
Hi Teresa! I used cannellini beans – love them so!