Mediterranean White Bean Soup
Updated Feb 05, 2025
This White Bean Soup is so good! I've seasoned it to give it a Mediterranean flare and it's great for helping you find a place for your veggies!
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My White Bean Soup Recipe is So Good!
Every January, I make this white bean soup on repeat, pretty much all month long. It’s simple, so good, and exactly what I want after all the rich holiday meals.
Also, it’s a great produce “saver” for when you’ve got a bunch of veggies you don’t know what to do with. I’ll throw in whatever veggies I have lying around in the pot with the white beans and broth. It’s just one of those soups that always hits the spot without a lot of effort on my part.
Ingredients You’ll Need
- White beans: You’ll need 3 15-ounce cans of white beans. You can use navy beans, cannellini beans, Great Northern beans, or any white beans. You can also use pre-cooked dried beans for this recipe, visit my tutorial on how to cook dried beans for help there. For 3 cans of beans, I recommend 2 ¼ cups dried beans.
- Olive Oil: If you don’t have olive oil, you can substitute avocado oil or even butter.
- Onion: Any variety works, but yellow or white onions are the most common. Shallots or even leeks can work as substitutes.
- Garlic: Minced garlic or garlic paste, fresh garlic or frozen garlic, it all works in this white bean soup so you can use what you have. I love freezing garlic and using it in soups or other recipes that require cooking. You can also can use ½ teaspoon of garlic powder instead.
- Carrots: If you don’t have carrots, sweet potatoes or parsnips can be a good alternative.
- Celery: If you’re not a fan of celery, you can leave it out or swap it with diced zucchini or green beans.
- Vegetable Broth: You can use low sodium or regular. If you use low-sodium, you may need to add more salt. Also, a homemade veggie stock is great here too!
- Herbs: Fresh or dried work here. If you’re using fresh, you’ll want about 2 tablespoons total compared to 2 teaspoons total for dried. Since it’s a Mediterranean-style white bean soup, I think thyme or oregano work really well with the flavors.
- Spinach (optional): You can use other greens too like kale or collard greens.
- Grated Parmesan Cheese (optional): This is for topping at the end, but you can leave it out to keep it vegan.
Popular Additions
- Add more Protein: For extra protein, toss in 1 cup of diced chicken or chicken sausage. Vegetarians can increase the protein with 1 cup ofquinoa or an extra can of beans.
- Boost the Flavor: Add 1 teaspoon of smoked paprika, a pinch of chili flakes, or ½ teaspoon of cumin to give the soup a deeper, spiced flavor. Toss in 1 parmesan rind while simmering for a rich, cheesy undertone. Fresh herbs like 2 tablespoons of chopped parsley, dill, or basil make a bright and fresh garnish.
- Hearty Add-Ins: Bulk up the soup with 1 to 2 cups of diced Yukon gold or red potatoes, 1 to 1½ cups of cooked pasta like ditalini or orzo, or 1 cup of cooked quinoa. These additions make it a complete, filling meal.
- Veggie Boost: Toss in 1 cup of diced zucchini, 1 cup of chopped green beans, or 2 cups of chopped kale if you don’t have spinach on hand. It’s an easy way to use up what’s in your fridge.
- Crunchy Toppings: Top each bowl with ¼ cup of crispy croutons, 2 tablespoons of crumbled bacon, or 1 tablespoon of toasted nuts for a satisfying crunch.
- Make it extra creamy by stirring in some cashew milk. This adds a rich and creamy flavor to the soup while still keeping it vegan.
How to Make White Bean Soup
Recipe Video Tutorial
My Best White Bean Soup Tips
- Allow the beans to simmer with the broth. Since the canned white beans are already cooked, it may seem unnecessary to add them to the soup until the very end. However, they actually absorb all the flavors of the soup, and soften to lend a creaminess to the soup. So make sure to add them when the broth goes in.
- Stir the soup while it simmers. The canned white beans are very tender so they naturally make the soup thicker. But if you stir the soup and slightly mash the beans with a wooden spoon occasionally, it helps to break them down a bit more.
- Don’t Skip Sautéing Your Veggies: This step isn’t just about cooking; it’s about getting those deep, sweet flavors from your onions, garlic, carrots, and celery. It lays down the flavor foundation that makes your soup so good.
- Be Smart with Seasoning: Go easy with the salt and pepper at the start. It’s all about balance, and you can always add more later once the flavors have had a chance to mingle and get to know each other.
What to Serve
Recipe Help & FAQs
Pop your leftover white bean soup in an airtight container and stash it in the fridge for about 3-4 days. Just make sure it’s cooled down before you put it away, and you’re all set for a quick grab-and-reheat meal. When you’re ready for round two, you can reheat it on the stove over medium heat until it’s warmed through. If it’s a bit thick, splash in a little water or broth to get things moving again.
Absolutely! If you prefer a chunkier soup, skip blending it. Instead, mash some of the beans with a fork or potato masher to thicken the soup slightly while keeping it hearty.
Seasoning is key, and everyone has different tastes. Don’t forget to taste your soup as you go. If it’s bland, consider adding more salt, pepper, or even a dash of acid like lemon juice or vinegar to brighten the flavors. Fresh herbs added at the end can also make a big difference.
More Vegetarian Soup Recipes:
- Vegetarian Tortilla Soup
- Vegetarian Minestrone Soup
- Vegan Asparagus Soup
- Vegetarian Lemon Rice Soup
- Healthy Potato Leek Soup
- Roasted Tomato Soup
If you try this feel good Mediterranean White Bean Soup recipe or any other recipe on Feel Good Foodie, then don’t forget to rate the recipe and leave a comment below! It helps others who are thinking of making the recipe. We would love to hear about your experience making it. And if you snapped some shots, share it on Instagram so we can repost on Stories!
This recipe was originally published January 24, 2019 and has been recently updated with a slightly modified recipe and new photography.
White Bean Soup
Video
Ingredients
- 1 tablespoon olive oil
- 1 large onion chopped
- 2 garlic cloves minced
- 3 large carrots chopped
- 3 celery stalks chopped
- 6 cups low sodium vegetable broth
- 1 teaspoon dried thyme
- 1 teaspoon oregano
- ½ teaspoon salt plus more to taste
- ½ teaspoon black pepper plus more to taste
- 3 (15-ounces) can white beans drained and rinsed
- 5 ounces baby spinach
- Grated parmesan cheese for serving
Instructions
- In a large pot or saucepan, heat the olive oil over medium high heat. Add onions and cook until onions are translucent, about 5 minutes. Add the garlic, carrots, celery, thyme, oregano, salt and pepper, and cook for an additional 2-3 minutes.
- Add vegetable broth and beans, bring to a boil, reduce heat and simmer for 15 minutes to combine all of the flavors together.
- Stir in the spinach and continue to simmer until the spinach wilts, about 2 minutes
- Remove from heat, taste, add in any extra salt or seasoning to taste and sprinkle grated parmesan cheese, if desired, and serve immediately.
Notes
- Allow the beans to simmer with the broth. Since the canned white beans are already cooked, it may seem unnecessary to add them to the soup until the very end. However, they actually absorb all the flavors of the soup, and soften to lend a creaminess to the soup. So make sure to add them when the broth goes in.
- Stir the soup while it simmers. The canned white beans are very tender so they naturally make the soup thicker. But if you stir the soup and slightly mash the beans with a wooden spoon occasionally, it helps to break them down a bit more.
- Don’t Skip Sautéing Your Veggies: This step isn’t just about cooking; it’s about getting those deep, sweet flavors from your onions, garlic, carrots, and celery. It lays down the flavor foundation that makes your soup so good.
- Be Smart with Seasoning: Go easy with the salt and pepper at the start. It’s all about balance, and you can always add more later once the flavors have had a chance to mingle and get to know each other.
Nutrition
Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.
Comments
Fabulous! Delicious, healthy and easy! I’ve made this twice now, and freeze in individual portions. It’s at the top of my list of favourite home made soups. Thank you!!
This makes me so happy! Love that it’s at the top of your list of homemade soups. It’s such a good one to make in a big batch and keep in the freezer! Hope you keep enjoying it!
Outstanding soup recipe! I’m not sure how I found this recipe but it is a favourite for me and my husband. I make the recipe as posted at least every other week.
Thank you Yumna. Can’t wait to try more of your recipes.
I’m so happy you found this recipe, Julie! Glad it’s a favorite for you and your husband, and that it works perfectly for you without any tweaks. I hope you find more recipes on the site that you enjoy!
Love this recipe. This is my 3rd time making as written. It’s a great vegetarian meal when you want a break from meat. Today I doubled the recipe so I can share some with my son and his family. I will definitely keep this on rotation!!
That’s so nice to hear, Joan! Love that you doubled it to share!
Thank you for the great bean soup recipe. I followed it pretty closely and used great northern beans that I soaked overnight and then rinsed and boiled, then simmered with the sauteed veggies and broth. This will be a recipe I’ll definitely keep and use again. Whenever I try a new recipe I usually follow it closely the first time, then get a little more creative when I make it again.
So glad it turned out great! I love that cooking philosophy. Next time you can make it a bit more your own. Enjoy!
Until about a year and a half ago, I consumed a typical “American” diet, with lots of fat, salt, and sugar and way too many calories. As a result I was obese, hypertensive, and pre-diabetic. On urging from my wonderful wife, I investigated various diet plans, and discovered DASH (“Dietary Approaches to Stopping Hypertension”). As a result, I have lost 70 pounds and my blood pressure and A1C are back within desired limits, and I have enjoyed learning how to cook and eat healthier food. I will certainly look at more of your recipes – the white bean soup is a recipe I’m saving in my DASH file.
Wow! I’m glad this recipe can be part of your journey. I hope you and your wife find more recipes to enjoy together! Wishing you good health!
This was delicious! I am allergic to dairy and tomato which makes this recipe perfect. I will definitely be adding in another carrot or two and maybe a potato or sweet potato next time. It is really great as is though too!!
So glad you thought it was delicious, Jen! A carrot and a potato or sweet potato would be great additions. Hope you found a new recipe for your rotation!
I make this soup ones a week, it is so good.
I love that it’s part of your weekly rotation!
How much does this recipe feed approx as a side dish ?
Hi Suzana, the recipe makes about 6 hearty bowl-sized servings!
When do I put the olive oil in? Thanks
You’ll heat the olive oil in a large pot or saucepan, then add the onions and cook until they’re translucent. You can see the full ingredients and instructions in the recipe card!
How much celery?
I chop up 3 celery stalks!
This was so delicious! I used canned beans, subbed asparagus for the carrots and added one tablespoon of sugar.
Love your little tweaks to the recipe, Michele! Sounds so good!
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