Description
Mediterranean white bean soup brings warmth and comfort from southern European kitchens. Hearty ingredients blend seamlessly, creating a soulful dish that connects you with rustic culinary traditions of Greece and Italy.
Ingredients
Scale
Main Ingredients:
- 2 cans (15 ounces/425 grams) cannellini beans, drained
- 6 cups (1.4 liters) vegetable broth
- 1 can (15 ounces/425 grams) crushed tomatoes
Vegetables and Aromatics:
- 1 large yellow onion, chopped
- 1 small potato, peeled and cubed
- 2 celery stalks, chopped
- 2 carrots, chopped
- 1 red bell pepper, chopped
- 4 garlic cloves, grated
Seasonings and Finishing Ingredients:
- 3 tablespoons (45 milliliters) extra virgin olive oil
- 1 teaspoon dried oregano
- 1 teaspoon ground coriander
- 1/2 teaspoon red pepper flakes
- 4 sprigs fresh thyme
- 1 ounce (28 grams) feta cheese, crumbled
- 2 tablespoons (30 grams) parmesan cheese, grated
- 1/4 cup (15 grams) fresh parsley, chopped
- 2 tablespoons (30 milliliters) lemon juice
- 2 tablespoons (16 grams) cornstarch (optional)
Instructions
- Warm olive oil in a Dutch oven over medium-high heat, sautéing onions until translucent and soft, approximately 2-3 minutes.
- Introduce diced potato, celery, carrots, and bell peppers to the pot, allowing vegetables to soften and develop slight caramelization, about 5-6 minutes.
- Incorporate minced garlic, dried oregano, ground coriander, and red pepper flakes, stirring continuously to release aromatic oils and prevent burning, for 1-2 minutes.
- Pour in crushed tomatoes, white beans, vegetable broth, and fresh thyme leaves, bringing the mixture to a robust boil before reducing heat to a gentle simmer.
- Cover and let the soup develop rich flavors for 18-22 minutes, stirring occasionally to prevent sticking.
- Remove from heat and fold in crumbled feta and grated parmesan cheeses, fresh lemon juice, and chopped parsley.
- If a thicker consistency is desired, create a quick cornstarch slurry and gently stir into the soup until reaching preferred texture.
Notes
- Swap potatoes with sweet potatoes or cauliflower for lower-carb, diabetic-friendly version that maintains creamy texture.
- Use vegetable broth instead of chicken broth to create completely vegetarian or vegan soup without losing rich flavor profile.
- Add protein boost by stirring in cooked quinoa or shredded rotisserie chicken during final simmering stage for more substantial meal.
- Enhance Mediterranean authenticity by topping with crumbled feta cheese and drizzle of extra virgin olive oil just before serving for elevated taste experience.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Lunch, Dinner, Appetizer
- Method: Simmering
- Cuisine: Mediterranean
Nutrition
- Serving Size: 6
- Calories: 220
- Sugar: 4 g
- Sodium: 600 mg
- Fat: 8 g
- Saturated Fat: 1 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 8 g
- Protein: 10 g
- Cholesterol: 5 mg