This Mediterranean white bean soup is hearty, flavorful, and nourishing. I love how it turns simple pantry staples like beans, broth, and vegetables into a comforting bowl that feels wholesome yet satisfying. The beans give the soup a creamy texture while the Mediterranean herbs make every spoonful fragrant and inviting.

Why You’ll Love This Recipe

I keep coming back to this soup because it’s quick to make, filling, and endlessly versatile. I can throw in whatever vegetables I have on hand, and it always turns out delicious. I also like that it works well for both vegetarians and meat-eaters—you can leave it simple and light, or add extra protein and heartier ingredients when I want something more substantial. It’s one of those meals that feels cozy, yet still light enough to enjoy any time of year.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• olive oil

• onion, chopped

• garlic, minced

• carrots, chopped

• celery, chopped

• vegetable broth

• dried thyme

• dried oregano

• salt and black pepper

• white beans, drained and rinsed

• baby spinach

• grated parmesan cheese (optional, for serving)

Directions

1. In a large pot, I heat olive oil over medium-high heat. I add onions and cook until they’re translucent, about 5 minutes.

2. I stir in garlic, carrots, celery, thyme, oregano, salt, and pepper, and cook for another 2–3 minutes to build flavor.

3. Next, I pour in the vegetable broth and add the beans. I bring the pot to a boil, then reduce the heat and let it simmer for about 15 minutes.

4. I stir in the spinach and let it cook just until wilted, about 2 minutes.

5. Finally, I taste and adjust the seasoning, then serve with parmesan cheese on top if I’m using it.

Servings and timing

This recipe makes 6 servings. It takes about 10 minutes to prep and 20 minutes to cook, so I can have it ready in around 30 minutes.

Variations

I often switch things up depending on what I have:

• For more protein, I sometimes add chicken, chicken sausage, or even quinoa.

• To boost the flavor, I like tossing in smoked paprika, cumin, or a parmesan rind while it simmers.

• To make it heartier, I’ll add potatoes, small pasta like orzo, or extra beans.

• For more veggies, zucchini, green beans, or kale work well in place of or alongside the spinach.

• When I want extra creaminess, I stir in a splash of cashew milk before serving.

Storage/Reheating

I keep leftovers in an airtight container in the fridge for 4–5 days. When reheating, I warm it gently on the stove or in the microwave, adding a splash of broth or water if it thickens too much. This soup also freezes beautifully—I portion it into containers and freeze for up to 3 months. To reheat, I thaw overnight in the fridge or warm it directly from frozen.

FAQs

Can I make this soup with dried beans instead of canned?

Yes, I can use cooked dried beans. For three cans of beans, I need about 2 ¼ cups of dried beans after cooking.

Can I make this soup vegan?

Absolutely. I simply skip the parmesan cheese or swap it for a vegan alternative.

How can I make the soup thicker?

I sometimes mash a portion of the beans against the side of the pot while it simmers. This naturally thickens the broth and makes it creamier.

What can I serve with white bean soup?

I like pairing it with fresh salad, crusty bread, or garlic bread. It’s also filling enough to enjoy on its own.

Can I make this soup in advance?

Yes, I often cook it a day ahead. The flavors deepen as it sits, making it even better the next day.

Conclusion

This Mediterranean white bean soup has become one of my favorite go-to meals. It’s quick, healthy, and easy to adapt depending on what I’m craving or what’s in my kitchen. I love how satisfying it is while still being light and full of vegetables. Whether I’m making it for a weeknight dinner or meal prepping for a few days, it never disappoints.