Can I use dried white beans instead of canned for this white bean soup recipe?

Yes, absolutely! For dried beans, soak about 1.5 cups of dried cannellini beans overnight, then drain and rinse. Cook them in fresh water until tender (about 60-90 minutes) before adding them to the soup at Step 3. This will yield a slightly richer flavor and texture, but canned beans are a great time-saver for these white bean soup recipes.

How can I make this white bean soup recipe spicier?

To add a kick to your white bean soup, you can increase the amount of red pepper flakes added at the end, or incorporate a pinch directly into the sautu00e9ed aromatics (Step 2). You could also add a diced jalapeu00f1o or serrano pepper along with the onion, carrots, and celery.

Can I freeze Mediterranean white bean soup?

Yes, this white bean soup recipe freezes beautifully! Allow the soup to cool completely, then transfer it to freezer-safe containers or bags. It can be stored in the freezer for up to 3 months. Thaw overnight in the refrigerator and reheat gently on the stovetop, adding a splash of broth or water if needed to adjust consistency. These white bean soup recipes are excellent for meal prepping.

What other vegetables can I add to this white bean soup?

This white bean soup recipe is very versatile! Feel free to add chopped zucchini, bell peppers, green beans, or even small florets of broccoli or cauliflower. Add harder vegetables like bell peppers or zucchini during Step 1, and softer ones like green beans or broccoli during the last 10-15 minutes of simmering. Itu2019s one of those white bean soup recipes that welcomes customization.

White Bean Soup Recipes: 5 Best Mediterranean White Bean Soup for a Cozy Meal

Name: Hearty Mediterranean White Bean Soup
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Cuisine: Mediterranean
Ingredients: 2 tbsp olive oil, plus more for drizzling; 1 large yellow onion, chopped; 2 carrots, chopped; 2 celery stalks, chopped; 4 cloves garlic, minced; 1/4 cup sun-dried tomatoes, oil-packed and chopped; 2 sprigs fresh rosemary; 2 sprigs fresh thyme; 6 cups vegetable broth; 2 (15-ounce) cans cannellini beans, rinsed and drained; 1 (14.5-ounce) can diced tomatoes, undrained; 5 ounces fresh spinach; 1 tbsp fresh lemon juice; Salt and freshly ground black pepper to taste; Fresh parsley, chopped, for garnish (optional); Red pepper flakes, for garnish (optional)

Ingredients

Scale

2 tbsp olive oil, plus more for drizzling
1 large yellow onion, chopped
2 carrots, chopped
2 celery stalks, chopped
4 cloves garlic, minced
1/4 cup sun-dried tomatoes, oil-packed and chopped
2 sprigs fresh rosemary
2 sprigs fresh thyme
6 cups vegetable broth
2 (15-ounce) cans cannellini beans, rinsed and drained
1 (14.5-ounce) can diced tomatoes, undrained
5 ounces fresh spinach
1 tbsp fresh lemon juice
Salt and freshly ground black pepper to taste
Fresh parsley, chopped, for garnish (optional)
Red pepper flakes, for garnish (optional)

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Instructions

Step 1: Heat 2 tablespoons of olive oil in a large Dutch oven or heavy-bottomed pot over medium heat. Add the chopped onion, carrots, and celery. Sauté for 8-10 minutes, or until the vegetables are softened and the onion is translucent.
Step 2: Stir in the minced garlic, chopped sun-dried tomatoes, fresh rosemary, and fresh thyme. Cook for another 2-3 minutes, until fragrant.
Step 3: Add the vegetable broth, rinsed cannellini beans, and diced tomatoes to the pot. Bring the mixture to a simmer, then reduce the heat to low, cover, and let it cook for at least 20 minutes to allow the flavors to meld.
Step 4: Using an immersion blender, blend about 1-2 cups of the soup directly in the pot until creamy. Alternatively, carefully transfer 1-2 cups of the soup to a regular blender, blend until smooth, and then return it to the pot.
Step 5: Stir in the fresh spinach and lemon juice. Cook for another 2-3 minutes, or until the spinach has wilted. Season generously with salt and freshly ground black pepper to taste.
Step 6: Ladle the hot soup into bowls. Drizzle with a little extra virgin olive oil, a sprinkle of fresh parsley, and a pinch of red pepper flakes, if desired. Serve immediately.

Notes

For an even creamier texture, you can blend up to half of the soup. If using dried beans, soak 1.5 cups overnight, then cook until tender before adding to the recipe. Leftovers keep well in an airtight container for 3-4 days in the refrigerator.

Prep Time: 15 minutes
Cook Time: 40 minutes
Category: Main Dishes & Savory Recipes
Cuisine: Mediterranean

Nutrition

Serving Size: 1.5 cups (approx 360g)
Calories: 320 kcal
Sugar: 7 g
Sodium: 680 mg
Fat: 10 g
Saturated Fat: 1.5 g
Unsaturated Fat: 8.5 g
Trans Fat: 0 g
Carbohydrates: 45 g
Fiber: 15 g
Protein: 18 g
Cholesterol: 0 mg

Ingredients

Instructions

Notes

Nutrition

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