Mediterranean White Bean Soup

Dive into the comforting warmth of Mediterranean White Bean Soup, a vibrant and wholesome recipe brimming with nourishing ingredients and bold, zesty flavors. This hearty soup combines protein-rich white beans, tender spinach, and tangy kalamata olives with a medley of aromatic vegetables like onion, celery, and carrot. Enhanced with Mediterranean staples like oregano, thyme, and paprika, and brightened with a splash of lemon juice, every spoonful offers a perfect balance of savoriness and freshness. Ready in just 45 minutes, this easy-to-make soup is ideal for busy weeknights or meal prep. Serve it with crusty bread or a crisp side salad for a satisfying meal that’s as healthy as it is delicious. Perfect for seekers of vegan comfort food or Mediterranean-inspired recipes!

Nutriscore Rating: 77/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 6

Ingredients

• 2 tablespoons olive oil
• 1 medium yellow onion, diced
• 3 cloves garlic cloves, minced
• 2 medium carrot, diced
• 2 stalks celery stalks, diced
• 1 14-ounce can canned diced tomatoes
• 4 cups vegetable broth
• 2 15-ounce cans canned white beans (such as cannellini or great northern beans), drained and rinsed
• 0.5 cup kalamata olives, pitted and sliced
• 4 cups baby spinach
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• 1 teaspoon paprika
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 2 tablespoons lemon juice
• 0.25 cup fresh parsley, chopped (optional, for garnish)

Directions

Step 1

Heat the olive oil in a large pot or Dutch oven over medium heat.

Step 2

Add the diced onion and sauté for 3-4 minutes, until soft and translucent.

Step 3

Stir in the minced garlic, diced carrots, and celery. Cook for an additional 4-5 minutes, stirring occasionally.

Step 4

Add the canned diced tomatoes (with their juices) and cook for 2 minutes to allow the flavors to meld.

Step 5

Pour in the vegetable broth and bring the mixture to a simmer.

Step 6

Stir in the white beans, oregano, thyme, paprika, salt, and black pepper. Simmer for 15 minutes, allowing the flavors to develop.

Step 7

Add the sliced kalamata olives and baby spinach. Stir and cook for 2-3 minutes, until the spinach is wilted.

Step 8

Remove the pot from heat and stir in the lemon juice for a bright, zesty finish.

Step 9

Taste and adjust seasonings as needed. If desired, garnish with fresh parsley before serving.

Step 10

Serve hot with crusty bread or a side salad for a complete meal.

Nutrition Facts

Serving size	2055.4 grams (2055.4g)

Amount per serving	% Daily Value*
Calories	1244

Total Fat 73.50g	94%
Saturated Fat 12.20g	61%
Polyunsaturated Fat 8.90g
Cholesterol 8mg	3%
Sodium 7399mg	322%
Total Carbohydrate 125.80g	46%
Dietary Fiber 40.20g	144%
Total Sugars 38.40g
Protein 33.30g	67%

Vitamin D 0IU	0%
Calcium 738mg	57%
Iron 23mg	126%
Potassium 4099mg	87%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 51.0%

Protein: 10.3%

Carbs: 38.8%