Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Mediterranean White Bean Soup with Spinach and Fresh Herbs Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.4 from 64 reviews

  • Author: Patricia
  • Total Time: 45 minutes
  • Yield: 4 servings
  • Diet: Vegan

Description

This Mediterranean White Bean Soup with Spinach and Fresh Herbs is a cozy, vibrant, and creamy vegan soup packed with bright, fresh Mediterranean flavors. It combines tender cannellini beans, aromatic vegetables, fresh parsley, dill, and spinach simmered in a richly flavored vegetable broth. Perfect as a fulfilling weeknight meal, it can be enjoyed on its own or with crusty bread for dipping.

Ingredients

Herbs

  • 1 bunch parsley (separate leaves and stems, finely chopped)
  • 1/4 cup chopped fresh dill, stems removed

Vegetables & Aromatics

  • 1 medium yellow onion, finely chopped
  • 3 large garlic cloves, minced
  • 2 large carrots, chopped
  • 2 celery stalks, chopped
  • 2 heaping cups spinach

Pantry & Seasonings

  • 3 tablespoons extra virgin olive oil
  • 2 tablespoons tomato paste
  • 1 teaspoon Italian seasoning
  • 1 teaspoon sweet paprika
  • 1/2 teaspoon red pepper flakes or Aleppo pepper, plus more for serving
  • Kosher salt, to taste
  • Black pepper, to taste
  • 4 cups (32 ounces) vegetable broth
  • 2 cans Cannellini beans, drained and rinsed
  • 2 tablespoons white wine vinegar

Instructions

  1. Prep the parsley. Trim off the bottom ends of the parsley stems where browning occurs, discard those parts, then separate the leaves and stems. Finely chop both separately and set aside.
  2. Sauté the aromatics. Heat olive oil in a large Dutch oven over medium-high heat until shimmering. Add the chopped onions and minced garlic. Cook while stirring regularly for 3 to 5 minutes until fragrant, adjusting heat to avoid burning garlic.
  3. Add the remaining flavor-makers. Stir in the tomato paste, chopped carrots, celery, and the chopped parsley stems (not leaves). Season with Italian seasoning, sweet paprika, Aleppo pepper or red pepper flakes, plus a generous pinch of kosher salt and black pepper. Cook stirring occasionally for about 5 minutes until vegetables soften slightly.
  4. Add the broth and beans. Pour in the vegetable broth and add the drained, rinsed cannellini beans. Increase heat to high to bring to a boil. Boil for approximately 5 minutes.
  5. Simmer. Lower heat to medium-low and partially cover the pot, leaving a small gap to vent. Simmer the soup for about 20 minutes until the beans and vegetables are very tender.
  6. Partially blend for creaminess (optional). Use an immersion blender to blend about half of the soup to add body and creaminess without pureeing it completely. This step is optional but recommended for texture.
  7. Finish with greens and herbs. Stir in the spinach, cover, and allow it to wilt for 1 to 2 minutes. Then add the reserved parsley leaves, fresh dill, and white wine vinegar. Mix well to combine all fresh flavors.
  8. Serve. Ladle soup into bowls. Drizzle with extra olive oil and sprinkle with additional red pepper flakes or Aleppo pepper to taste. Serve immediately, ideally with crusty bread for dipping.

Notes

  • Swap cannellini beans with navy or great northern beans if preferred.
  • Use kale or Swiss chard as an alternative to spinach.
  • If you don’t have white wine vinegar, lemon juice is a good substitute.
  • Omit red pepper flakes for a milder soup or add more for extra heat.
  • Make it gluten free by serving with gluten free bread or on its own.
  • This soup stores well in the refrigerator for up to 4 days and freezes beautifully.
  • Prep Time: 10 minutes
  • Cook Time: 35 minutes
  • Category: Soup
  • Method: Stovetop
  • Cuisine: Italian

Find it online: https://patriciarecipes.com/mediterranean-white-bean-soup-with-spinach-and-fresh-herbs-recipe/