Mediterranean White Bean Soup
A hearty and nutritious soup filled with white beans and vegetables, topped with feta and parsley.
Equipment
- Dutch oven Ideal for simmering soups.
Ingredients
Main Ingredients
- 3 tablespoons extra virgin olive oil
- 1 large yellow onion, chopped
- 1 small potato, peeled and diced
- 2 stalks celery, chopped
- 2 medium carrots, chopped
- 1 medium red bell pepper, cored and chopped
- 4 cloves garlic, grated
- 1 teaspoon dried oregano
- 1 teaspoon ground coriander
- 0.5 teaspoon mild red pepper flakes (Aleppo-style)
- 1 can crushed tomatoes
- 30 ounces canned white beans (cannellini, northern, or small lima beans), drained and rinsed
- 6 cups low-sodium vegetable broth or water
- 4 sprigs fresh thyme
- 1 ounce feta cheese, crumbled
- 2 tablespoons grated Parmesan cheese
- 0.25 cup fresh parsley, chopped
- 2 tablespoons lemon juice
- 2 tablespoons cornstarch (optional)
Instructions
- In a large Dutch oven, heat the olive oil over medium-high heat. Add the chopped onion and sauté for about 2 minutes, until softened but not browned, stirring occasionally.
- Add the diced potato, celery, carrots, and bell pepper. Cook for about 5 minutes, stirring occasionally, until the vegetables begin to soften.
- Stir in the grated garlic, oregano, ground coriander, red pepper flakes, and salt. Cook for 1-2 minutes until fragrant, tossing often.
- Add the crushed tomatoes, white beans, broth, and thyme. Bring to a boil, then reduce the heat to medium-low. Cover and simmer for about 20 minutes, or until the vegetables are tender and the flavors meld together.
- Stir in the feta, Parmesan, lemon juice, and parsley. Taste and adjust seasoning if needed.
- For a thicker soup, mix the cornstarch with ½ cup of the cooled soup in a small bowl until smooth. Add it back to the pot, stirring often, until slightly thickened, about 5 minutes.
- Turn off the heat. Garnish with more parsley, cheese, a drizzle of olive oil, and a pinch of red pepper flakes if desired. Serve warm.
Notes
Recipe notes: Store in the refrigerator for 4-5 days or freeze for up to 2 months. Thaw and reheat gently, adding a splash of water to adjust consistency as needed.