Mediterranean White Bean Soup with Spinach and Fresh Herbs Recipe

Mediterranean White Bean Soup with Spinach and Fresh Herbs is the kind of recipe you reach for when you’re craving something nourishing, bright, and packed with flavor, but still simple enough to pull together on a busy weeknight. This soup seamlessly blends creamy cannellini beans, vibrant spinach, a medley of fresh herbs, and warming Mediterranean spices into a bowl of pure comfort. Every spoonful delivers freshness from the dill and parsley, richness from good olive oil, a kick from red pepper flakes, and that deeply satisfying feeling only a great homemade soup can offer.

Ingredients You’ll Need

The ingredients for this Mediterranean White Bean Soup with Spinach and Fresh Herbs are as accessible as they are essential: each one brings a specific flavor, color, or texture that makes the soup sing. Even the humble parsley stems, often overlooked, add a depth that may surprise you. Here’s what you’ll need and why each item counts!

• Parsley: Use both leaves and stems for layers of bright, fresh flavor throughout the soup.
• Extra virgin olive oil: Choose the best you have — its fruitiness sets the foundation for the dish.
• Yellow onion: Softened and sautéed, onion gives the soup its round, savory base.
• Garlic cloves: Minced garlic wakes up every other ingredient, infusing each bite with aromatic warmth.
• Tomato paste: Provides a rich umami depth and beautiful color — don’t skip this!
• Carrots: They add a subtle sweetness and rustic texture, balancing out savory notes.
• Celery stalks: Essential for an earthy backbone — just the right amount of crunch once cooked.
• Italian seasoning: This blend gently infuses the broth with Mediterranean herbs, tying everything together.
• Sweet paprika: Brings a gentle smokiness and warmth without overpowering the soup.
• Red pepper flakes or Aleppo pepper: Add as much or little as you like for that ideal pop of heat.
• Kosher salt and black pepper: Season generously to build layers of flavor with every addition.
• Vegetable broth: A good-quality broth brings heft, keeping the soup plant-based but hearty.
• Cannellini beans: Creamy, tender, and packed with protein — they’re the soul of this Mediterranean White Bean Soup with Spinach and Fresh Herbs.
• Spinach: Stirred in at the end for a burst of color and gentle “green” lift.
• Fresh dill: Chopped dill adds a surprising herby brightness that makes the soup unforgettable.
• White wine vinegar: Just a splash wakes up all the flavors, delivering a subtle tang.

How to Make Mediterranean White Bean Soup with Spinach and Fresh Herbs

Step 1: Prep the Parsley

Begin by paying some special attention to your parsley, since you’ll use both the leaves and stems. Trim off the tough, browned ends, then separate and finely chop both the leaves and stems, keeping them in their own little piles. The stems are loaded with flavor and will enhance the soup’s depth, while the delicate leaves are reserved for a burst of freshness at the end.

Step 2: Sauté the Aromatics

Heat the olive oil in a large Dutch oven over medium-high heat until it shimmers, then toss in the finely chopped onion and garlic. Stir frequently and let them sizzle for three to five minutes, making sure the garlic doesn’t brown — you want them soft and fragrant, infusing that beautiful oil with lots of flavor.

Step 3: Add the Remaining Flavor-Makers

Now, it’s time for tomato paste, carrots, celery, and those chopped parsley stems to join the party. Sprinkle in the Italian seasoning, paprika, a good pinch of salt and pepper, and your choice of red pepper flakes or Aleppo pepper. Stir everything together and cook for another five minutes, letting the veggies soften and meld with the spices.

Step 4: Add the Vegetable Broth and Beans

Pour in the vegetable broth and add the drained cannellini beans. Turn up the heat to bring the pot to a rolling boil, and let it bubble away for about five minutes, deepening the flavors and bringing all the ingredients together.

Step 5: Simmer

Lower the heat, partially cover the pot (leave a little gap for some steam to escape), and let everything simmer gently for about 20 minutes. By this point, the beans and vegetables should be wonderfully soft, filling the kitchen with Mediterranean White Bean Soup with Spinach and Fresh Herbs aromas.

Step 6: Partially Blend for a Creamier Soup (Optional)

If you like a creamier texture, use an immersion blender to blend about half of the soup directly in the pot. Just a few pulses will give you body and silkiness without sacrificing those flavorful chunks. This step is optional, but highly recommended for extra comfort food vibes!

Step 7: Finish the Soup

Stir in the spinach and cover for a minute or two so it wilts gently into the hot broth. Then, add in all the reserved parsley leaves, fresh dill, and a splash of white wine vinegar. Give it a final stir and a taste to adjust the seasoning if needed.

Step 8: Serve and Enjoy

Ladle the Mediterranean White Bean Soup with Spinach and Fresh Herbs into bowls. Finish each portion with a drizzle of high-quality olive oil and a final sprinkle of red pepper flakes or Aleppo pepper for an extra pop. Serve immediately and savor!

How to Serve Mediterranean White Bean Soup with Spinach and Fresh Herbs

Garnishes

Bright, simple garnishes make all the difference. Try a generous swirl of fruity olive oil, an extra pinch of red pepper flakes or Aleppo, a few sprigs of fresh dill, or even a squeeze of lemon for a fresh, zesty finish. These little touches bring out the beautiful flavors in every bowl of Mediterranean White Bean Soup with Spinach and Fresh Herbs.

Side Dishes

This soup loves a rustic companion on the table! Serve it with toasted sourdough, warm pita, or a crusty baguette for dunking. A crisp side salad dressed with lemon vinaigrette highlights the soup’s brightness, while a plate of olives or feta cheese rounds out a quintessential Mediterranean meal.

Creative Ways to Present

For an elevated presentation, ladle the soup into shallow bowls and top with a swirl of Greek yogurt or a crumble of feta. Serve in mugs for an easy lunch or outdoor gathering, or offer alongside small mezze plates for a relaxed dinner with friends. However you serve it, Mediterranean White Bean Soup with Spinach and Fresh Herbs always feels special.

Make Ahead and Storage

Storing Leftovers

Let the soup cool completely before storing in an airtight container in the refrigerator. Mediterranean White Bean Soup with Spinach and Fresh Herbs will keep well for up to four days, deepening in flavor as it sits.

Freezing

This soup freezes like a dream! Allow it to cool, then ladle into freezer-safe containers, leaving an inch of space at the top for expansion. It will keep for up to three months. Thaw overnight in the fridge before reheating.

Reheating

To reheat, transfer the soup to a saucepan and warm gently over medium heat, stirring occasionally. A splash of water or broth will loosen the texture, and a final tasting for salt or acid brightens up the flavors before you serve it again.

FAQs

Can I use dried beans instead of canned?

Absolutely! If you want to swap canned for dried cannellini beans, just soak them overnight and cook until tender before adding to the soup. The flavor and texture will be even more rewarding, though the process does take a bit more time.

What can I substitute for spinach?

Baby kale, Swiss chard, or even arugula make fantastic substitutes for spinach in Mediterranean White Bean Soup with Spinach and Fresh Herbs. Just be sure to add heartier greens a minute or two earlier than spinach so they wilt properly.

Is this soup gluten-free and vegan?

Yes! This soup is naturally gluten-free (just double-check your vegetable broth for additives) and completely vegan, making it a fantastic option for almost any dietary need.

Can I make this soup in advance?

You sure can. In fact, the flavors deepen and meld if you let the soup rest in the fridge overnight. Just reheat gently and add a squeeze of fresh lemon or a swirl of olive oil right before serving for brightness.

What if I don’t have fresh dill or parsley?

While fresh dill and parsley make this soup pop, you can use dried herbs in a pinch. Use about one-third the amount of dried to replace fresh, and sprinkle in a bit more lemon or vinegar to replicate that fresh, herbal zing.

Final Thoughts

Whether you’re looking for a cozy weeknight dinner or a dish that brings a little Mediterranean sunshine to your table, you can’t go wrong with Mediterranean White Bean Soup with Spinach and Fresh Herbs. Give it a try — I promise, it just might become your new favorite soup!

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