Description
This Delicious Mediterranean White Bean Soup brings comforting, cozy flavors perfect for chilly nights. Packed with nutritious vegetables, aromatic herbs, and creamy white beans, it’s enhanced with tangy feta and Parmesan cheeses for an authentic Mediterranean touch. Ready in just 35 minutes, this hearty soup offers a satisfying blend of textures and flavors, ideal for a nutritious weeknight meal or a warm, inviting starter.
Ingredients
Scale
Vegetables and Aromatics
- 2 tablespoons extra virgin olive oil
- 1 large yellow onion, chopped
- 1 small potato, diced
- 2 stalks celery, diced
- 2 medium carrots, diced
- 1 large red bell pepper, diced
- 4 cloves garlic, grated
Spices and Herbs
- 1 teaspoon dried oregano
- 1 teaspoon ground coriander
- 1/2 teaspoon mild red pepper flakes (adjust to taste)
- 1 teaspoon salt (to taste)
- 1 teaspoon fresh thyme (or substitute with dried)
Main Ingredients
- 1 can (14 oz) crushed tomatoes
- 2 cans (each 15 oz) white beans, drained and rinsed
- 4 cups low-sodium vegetable broth
Finishing Ingredients
- 1 cup feta cheese, crumbled
- 1/2 cup grated Parmesan cheese
- 1/4 cup fresh parsley, chopped
- 1 tablespoon fresh lemon juice
- 2 tablespoons cornstarch (optional, for thickening)
- Additional olive oil for garnish
Instructions
- Heat the Oil and Sauté Onions: Warm the extra virgin olive oil in a large Dutch oven over medium-high heat. Add the chopped onion and sauté until softened but not browned, about 2 minutes, stirring occasionally to avoid burning.
- Cook Vegetables: Add the diced potato, celery, carrots, and red bell pepper to the pot. Continue cooking for about 5 minutes until the vegetables start to soften, stirring occasionally to ensure even cooking.
- Add Spices and Garlic: Stir in the grated garlic, dried oregano, ground coriander, red pepper flakes, and salt. Cook this mixture for 1-2 minutes until the spices become fragrant and the garlic is lightly toasted.
- Add Liquids, Beans, and Herbs: Pour in the crushed tomatoes, drained white beans, low-sodium vegetable broth, and add the fresh thyme. Bring the soup to a rolling boil over high heat.
- Simmer the Soup: Reduce the heat to medium-low, cover the Dutch oven, and let the soup simmer gently for about 20 minutes. This allows the flavors to meld and the vegetables to become tender.
- Add Cheese, Lemon, and Parsley: Stir in the crumbled feta cheese, grated Parmesan, fresh lemon juice, and chopped parsley. Taste and adjust seasoning with additional salt if needed.
- Thicken the Soup (Optional): If a thicker consistency is desired, mix the cornstarch with ½ cup of cooled soup to make a slurry. Slowly stir this mixture back into the simmering soup and cook for an additional 5 minutes until thickened.
- Garnish and Serve: Ladle the hot soup into bowls and garnish with extra parsley, crumbled cheese, and a drizzle of olive oil. Serve warm and enjoy the comforting Mediterranean flavors.
Notes
- Adjust red pepper flakes according to your heat preference.
- For a vegan version, omit the feta and Parmesan or use plant-based cheese alternatives.
- You can substitute fresh thyme with ½ teaspoon dried thyme if fresh is unavailable.
- The cornstarch thickening step is optional; the soup is naturally hearty because of the potatoes and beans.
- Make sure to rinse canned beans well to reduce sodium content.
- This soup stores well in the refrigerator for up to 4 days and freezes beautifully.
