Mediterranean White Bean Soup with Spinach and Fresh Herbs Recipe

If you’re searching for a comforting meal that brings together vibrant, wholesome ingredients with simple elegance, you’ll fall head over heels for this Mediterranean White Bean Soup with Spinach and Fresh Herbs. Each spoonful is loaded with velvety beans, bright greens, gentle heat, and the unmistakable depth that only fresh herbs can provide. This soup truly highlights the rustic spirit of Mediterranean cooking—minimal fuss, maximum flavor, and a nourishing hug in every bowl.

Ingredients You’ll Need

This recipe is all about letting each ingredient shine. Together, they create layers of taste and delicate textures, so it’s important to use the freshest you can find. Here’s what you’ll need to make Mediterranean White Bean Soup with Spinach and Fresh Herbs—and why each element matters.

• Parsley: Both the stems and leaves bring bold herbaceous flavor and a fresh, green finish.
• Extra virgin olive oil: The foundation of Mediterranean flavor, lending fruitiness and a silky mouthfeel.
• Yellow onion: Finely chopped to slowly melt into the soup, adding subtle sweetness and depth.
• Garlic: Minced cloves add warmth and that unmistakable fragrance that defines a great soup.
• Tomato paste: Gives the broth a gentle tang and a gorgeous earthy color.
• Carrots: Offer natural sweetness and a soft, hearty bite as they cook down.
• Celery: Adds savory undertones and classic soup crunch.
• Italian seasoning: A blend of dried herbs that evokes the Mediterranean coast.
• Sweet paprika: Brings a gentle smokiness and a beautiful red hue.
• Red pepper flakes or Aleppo pepper: A mild kick that enlivens each bite (add more at the end if you love spice).
• Kosher salt: Enhances every flavor—season to taste as you go.
• Black pepper: Adds a subtle bite and finishing warmth.
• Vegetable broth: The backbone of the soup, infusing everything with savory comfort.
• Cannellini beans: These creamy, tender beans give the soup its signature heartiness.
• Spinach: Adds a pop of vivid color and gentle texture right at the end.
• Fresh dill: Chopped and added last for a bright, slightly tangy touch that’s essential.
• White wine vinegar: Lifts and balances the flavors, sharpening the finish.

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

Step 1: Prep Your Parsley

Start by trimming the very end of the parsley stems if they’re brown, then separate the leaves and stems. Finely chop both and divide into two piles. Using both parts amplifies the soup’s depth—stems infuse the broth, while leaves bring fresh vibrancy at the end.

Step 2: Sauté the Aromatics

Heat up a glug of extra virgin olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat until shimmering. Add the chopped onion and minced garlic. Stir and sauté for about 3 to 5 minutes. You want everything softened and fragrant—if the garlic browns too fast, drop the heat a bit.

Step 3: Stir in the Flavor-Makers

Spoon in the tomato paste, followed by chopped carrots, celery, and your parsley stems (remember, not the leaves yet!). Sprinkle in Italian seasoning, paprika, and your chosen red pepper flakes or Aleppo pepper with a generous pinch of salt and pepper. Let this colorful mixture cook for 5 minutes until the veggies start to soften and your kitchen smells heavenly.

Step 4: Pour in Broth and Beans

Next, add your vegetable broth and cannellini beans. Turn up the heat to high, bringing the happy mix to a rolling boil. Let it bubble away for about 5 minutes, so the flavors begin to mingle and soak into the beans.

Step 5: Simmer Until Tender

Reduce the heat, cover the pot most of the way, and let the soup gently simmer for around 20 minutes. This is your “let everything become cozy” moment—by the end, those beans and veggies should be perfectly tender.

Step 6: Blend for Creaminess (Optional)

If you like your Mediterranean White Bean Soup with Spinach and Fresh Herbs a bit creamier, grab an immersion blender and give the soup a few pulses. Blend roughly half, leaving the rest chunky. This adds body and silkiness while still letting you enjoy the texture of whole beans and veggies.

Step 7: Finish with Greens and Herbs

Now for the grand finale: Stir in your spinach, cover, and let it wilt for about 1 to 2 minutes—that brilliant color tells you it’s ready. Off the heat, add chopped parsley leaves, fresh dill, and a splash of white wine vinegar. The herbs and vinegar instantly brighten the whole pot, turning good soup into something unforgettable.

Step 8: Serve It Up

Ladle the Mediterranean White Bean Soup with Spinach and Fresh Herbs into bowls, finishing each with a swirl of olive oil and a sprinkle of Aleppo pepper or extra red pepper flakes for a bit of pizzazz. It’s ready to win hearts.

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

Garnishes

For that finishing touch, try topping each bowl with another drizzle of olive oil, a bit more chopped fresh dill or parsley, and an extra pinch of Aleppo pepper. You can also dust with grated lemon zest for a citrusy pop—these small touches make a big impact both visually and for flavor.

Side Dishes

To make your meal feel extra special, pair your soup with warm crusty bread or pita—something perfect for dunking in that delicious broth. A crisp cucumber-tomato salad or marinated olives bring even more Mediterranean flair to your table without a lot of effort.

Creative Ways to Present

Try serving Mediterranean White Bean Soup with Spinach and Fresh Herbs in small mugs as a starter, or pour it over rice or farro for an even heartier meal. For dinner parties, set out a tray of toppings—croutons, lemon wedges, and chopped olives—so everyone can customize their bowl.

Make Ahead and Storage

Storing Leftovers

Leftover Mediterranean White Bean Soup with Spinach and Fresh Herbs keeps beautifully in the fridge. Simply store in an airtight container for up to 4 days. The flavors deepen as it sits, making for even tastier lunches or quick dinners throughout the week.

Freezing

Want to stash some away for later? Let the soup cool completely, transfer to freezer-safe containers, and freeze for up to 3 months. For the best texture, freeze before adding the spinach and fresh herbs—just toss those in after reheating.

Reheating

When you’re ready to enjoy another bowl, gently reheat the soup on the stovetop over medium-low heat, stirring occasionally. If your soup has thickened in the fridge, just splash in a little broth or water to loosen it up. Add fresh herbs and spinach right before serving for that same just-cooked flavor.

FAQs

Can I use dried beans instead of canned?

Absolutely! Soak 1 cup of dried cannellini beans overnight and cook them until tender before adding to the soup. Just remember, this will add extra prep time, but the result is definitely worth it if you have the time.

Is there a substitute for dill?

If you’re not a dill fan or just don’t have any on hand, try using fresh basil, cilantro, or even a little extra parsley. Each will give the soup its own twist while keeping those herbaceous notes front and center.

Can I make this soup gluten-free?

Yes! The soup itself is naturally gluten-free. Just be sure to pair it with a gluten-free bread or omit bread-based side dishes to keep the meal fully gluten-friendly.

What can I use instead of spinach?

Feel free to swap in Swiss chard, kale, or even baby arugula. Just add heartier greens a few minutes earlier so they have time to soften without overwhelming the soup’s bright flavor.

Does this soup work as a make-ahead lunch?

Definitely! Mediterranean White Bean Soup with Spinach and Fresh Herbs is perfect for lunch meal prep. The flavors improve after a day or two, and it travels well in thermoses or lunch containers—just pack the garnishes separately.

Final Thoughts

If you’re craving a bowl of pure Mediterranean comfort, this soup is calling your name. Don’t wait another chilly evening to try Mediterranean White Bean Soup with Spinach and Fresh Herbs—it’s the kind of recipe you’ll want to make again and again for its ease, heartiness, and bright, unforgettable flavors.

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