Mediterranean White Bean Soup -- A Quick, Easy & Delicious Recipe

 

 

Warm, hearty, and brimming with Mediterranean flavor, this White Bean Soup is the perfect cozy meal for any season. Made with tender white beans, fresh vegetables, and aromatic herbs, it’s a wholesome recipe that’s both nourishing and delicious. 

Easy to prepare in one pot, this soup is ideal for weeknight dinners, meal prep, or sharing with family around the table. Comforting yet light, it’s a classic you’ll want to make again and again. 

 

It was a really cold, wet and blustery day today. Lots of snow mixed with rain falling. The perfect weather to enjoy a hot bowl of soup.

I had bookmarked this particular soup recipe on a blog called Peas and Crayons a few weeks back. It sounded super simple to make and used things that I always pretty much have in my kitchen and larder. Today was the day. 

It went together so quickly and easily and didn't require a lot of time to cook it.  I did cut the recipe in half as there is only me in the house. I ended up with a nice hearty bowl of it and enough for me to pop into the freezer to enjoy on another day. 

It was delicious with a dusting of fresh Parmesan and some hot buttered toast on the side. I was quite happy with it and think you will be as well!

 

INGREDIENTS NEEDED 

TO MAKE

MEDITERRANEAN WHITE BEAN SOUP

The ingredients needed for this hearty soup are super simple. I bet you have everything you need to make it right now!

• 1/2 medium brown onion, peeled and finely diced (about 1/2 cup)
• 1 small to medium carrot, peeled and diced (about 1/2 cup)
• 1 stick of celery, trimmed and diced (about 1/2 cup)
• 2 cloves of garlic, peeled and crushed
• 1 TBS olive oil
• 1/2 TBS butter
• 1 tsp Italian Seasoning blend
• pinch of salt
• pinch of black pepper
• 2 1/2 cups (591ml) vegetable stock
• 1 can of white beans (15 oz/425g) drained and rinsed
• 1 Parmesan Cheese rind (optional)

To serve: (all are optional but nice)

• fresh rosemary sprigs and or parsley for topping
• grated Parmesan cheese to sprinkle
• hot buttered toast 

 

By brown onion I mean a cooking onion with a white flesh and a brown skin. I would not use a purple or red onion for this soup.

I had a large carrot but cut it in half and only used half of it. I peeled, cut into quarters and then chopped it.

I trimmed the stem and root end from the celery and then I removed the strings. This is easy to do by catching them between your thumb and the blade of a knife and then pulling down.  Discard the strings.

I used Kanel La Vita Bella Italian Seasoning mix. It has bits of sundried tomato in it (not a lot) as well as fennel and a few other Italian herbs. It's really nice. You can use any Italian seasoning, however.

I used Better than Boullion Vegetable Stock, reconstituted with some boiling water.

The white beans I used were Italian white cannellini beans. They are lovely and meaty.

I did add the cheese rind, and a hefty pinch of black pepper. I waited until the end however to add any salt as cheese is salty. Stock can also be salty. I only needed a small pinch of salt.

 

HOW TO MAKE

MEDITERRANEAN WHITE BEAN SOUP

This is really quite simple, quick and easy to make. I love recipes like this one.

1. Heat the butter and oil in a medium sized heavy based saucepan. Add the onions, carrots and celery once the butter begins to foam. (You don't want the butter to brown or burn, so keep a watch on it.)
2. Cook, stirring occasionally, over medium heat until the vegetables have begun to soften. (Do not let the vegetables brown.)
3. Add the garlic and seasonings. Cook for about a minute until very fragrant. (Again, don't let the garlic brown or burn as it can turn quite bitter.)
4. Add the stock and the drained beans, along with the cheese rind, if using. (I used hot stock made from boiling water and a stock concentrate. Make sure you rinse the beans well.)
5. Bring to the boil, then reduce to a brisk simmer. (About medium low.)
6. Simmer over medium low for about 15 minutes or until the vegetables are totally tender and the beans have warmed through. (If you think the soup is getting too thick you can add a bit more hot stock.)
7. Remove and discard the cheese rind.
8. Ladle into heated bowls to serve. garnished with the fresh rosemary and or parsley along with a sprinkle of grated Parmesan on top. (A heated bowl keeps your soup hot longer.)
9. Hot buttered toast goes very nicely.

 

SUGGESTIONS FOR SERVING

I served mine with hot buttered sourdough toast. Crusty Italian rolls and butter would also be nice.  Crisp crackers.  Garlic Bread. A grilled Cheese Sandwich makes for an even heartier meal. You could also serve a tossed salad along with this tasty soup for a nice lunch.

 

FREQUENTLY ASKED QUESTIONS

DO I NEED TO USE VEGETABLE BROTH?

Not at all. Feel free to use whichever well flavored broth that you have on hand. Using vegetable broth does make this suitable for vegetarians, however.

CAN THIS RECIPE BE DOUBLED?

Absolutely. You could double or triple this recipe very easily depending on your requirements. Just double or triple the ingredients. Cook time will stay the same, although you will need a much bigger saucepan.

IS IT NECESSARY TO USE A CHEESE RIND?

Not at all, but it does add a lovely depth of flavor to the soup. I tend to buy my Parmesan cheese by the wedge and then I freeze the leftover rinds in a zip lock baggie for when I need them.

CAN THIS SOUP BE FROZEN?

Yes, this soup freezes beautifully.  Simply pop any soup into an airtight container, seal, label and then freeze. It will keep for up to six months in the freezer. Thaw in the refrigerator overnight before heating through thoroughly to serve.

CAN I ADD MEAT TO THIS SOUP?

By all means, but not necessary. Bits of ham would go very nicely. So would smoked sausage or Canadian bacon.

 

HERE ARE A FEW

OTHER HEARTY SOUP RECIPES

FOR YOU TO ENJOY

There is naught to bring you pleasure but a nice hot bowl of soup on a cold day. Here are a few other hearty favorites!

WINTER VEGETABLE SOUP WITH CHEESE DUMPLINGS - Soup with dumplings?  Count me in!  Especially cheese dumplings.  Simple to make and using simple everyday ingredients. Its also a great way to use up what's in the fridge. This is a deliciously hearty soup with plenty of vegetables, ham and fluffy cheese dumplings. I guarantee your family will love this! 

TURKEY MULLIGATAWNY SOUP - This soup is rich and delicious with an abundance of East Indian/Asian flavors and filled with meaty chunks of turkey, plenty of vegetables and rice. There is a gentle hit of  heat and spice from the use of curry powder and a touch of sweetness (which goes well with curry) by using a fresh apple, chopped. Altogether, its a very hearty, delicious and satisfying soup.

  

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Yield: 2 hearty servings

Author: Marie Rayner

Mediterranean White Bean Soup

Prep time: 15 MinCook time: 20 MinTotal time: 35 Min

A cozy delicious and hearty soup to be enjoyed on a cold and wet day. Super simple, quick and easy to make.

Ingredients

• 1/2 medium brown onion, peeled and finely diced (about 1/2 cup)
• 1 small to medium carrot, peeled and diced (about 1/2 cup)
• 1 stick of celery, trimmed and diced (about 1/2 cup)
• 2 cloves of garlic, peeled and crushed
• 1 TBS olive oil
• 1/2 TBS butter
• 1 tsp Italian Seasoning blend
• pinch of salt
• pinch of black pepper
• 2 1/2 cups (591ml) vegetable stock
• 1 can of white beans (15 oz/425g) drained and rinsed
• 1 Parmesan Cheese rind (optional)

To serve: (all are optional but nice)

• fresh rosemary sprigs and or parsley for topping
• grated Parmesan cheese to sprinkle
• hot buttered toast

Instructions

1. Heat the butter and oil in a medium sized heavy based saucepan. Add the onions, carrots and celery once the butter begins to foam.
2. Cook, stirring occasionally, over medium heat until the vegetables have begun to soften.
3. Add the garlic and seasonings. Cook for about a minute until very fragrant.
4. Add the stock and the drained beans, along with the cheese rind, if using.
5. Bring to the boil, then reduce to a brisk simmer.
6. Simmer over medium low for about 15 minutes or until the vegetables are totally tender and the beans have warmed through.
7. Remove and discard the cheese rind.
8. Ladle into heated bowls to serve. garnished with the fresh rosemary and or parsley along with a sprinkle of grated Parmesan on top.
9. Hot buttered toast goes very nicely.

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