Name: Mediterranean White Bean Soup Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Mediterranean
Ingredients: 3 tablespoons extra virgin olive oil; 1 large yellow onion, chopped; 1 small potato, peeled and diced; 2 celery stalks, chopped; 2 carrots, chopped; 1 red bell pepper, cored and chopped; 4 garlic cloves, grated; 1 teaspoon dried oregano; 1 teaspoon ground coriander; ½ teaspoon mild red pepper flakes (Aleppo-style); Salt, to taste; 4 sprigs fresh thyme (or 2 teaspoons dried thyme); 15 ounces crushed tomatoes (or substitute with 2 cups chopped tomatoes plus 2 tablespoons tomato paste); 30 ounces canned white beans (cannellini, northern, or small lima beans), drained and rinsed; 6 cups low-sodium vegetable broth (or water); 1 ounce feta cheese, crumbled; 2 tablespoons grated Parmesan cheese; ¼ cup fresh parsley, chopped; 2 tablespoons lemon juice; 2 tablespoons cornstarch (optional)

I absolutely love making this Mediterranean White Bean Soup Recipe whenever I want a comforting yet fresh meal that fills my kitchen with incredible aromas. It’s one of those dishes that feels wholesome and nourishing but still bright and vibrant, perfectly blending hearty beans with fresh vegetables and Mediterranean herbs. The way the feta and Parmesan cheeses melt into the warm broth creates a creamy tanginess that I find simply irresistible, making this soup my go-to for cozy nights or sharing with friends over casual gatherings.

Why You'll Love This Mediterranean White Bean Soup Recipe

What truly excites me about this soup is its wonderful flavor harmony. The sweetness from the sautéed carrots and bell pepper mingles beautifully with the earthy beans and the subtle zing of fresh lemon juice. The herbs like thyme and oregano add a fragrant depth that transports me straight to sun-soaked Mediterranean shores. It’s a bowl full of comfort and brightness at the same time, and every spoonful feels like a little escape.

From a prep standpoint, I appreciate how straightforward this recipe is. The ingredients are simple and easy to find, and the steps flow naturally without any complicated techniques. Plus, it all comes together in about 45 minutes, which makes it perfect for busy weeknights when I want something nourishing without spending forever in the kitchen. The fact that I can make it in one pot means fewer dishes to wash up — a huge win in my book!

I also find this soup incredibly versatile when it comes to serving occasions. Whether I’m making a casual family dinner or entertaining guests, it fits right in. It has enough substance to satisfy but is light enough to leave room for a yummy dessert. And because it’s naturally gluten-free and can be easily adjusted to be vegan, it’s one of those dishes I feel confident bringing to any table.

Ingredients You'll Need

The image shows three different views of a large silver pot with two handles, sitting on a white marbled surface. In the first view (top left), white beans are added to a rich, deep red-orange sauce inside the pot. In the second view (top right), a woman's hand sprinkles grated white cheese over the thick, bubbling red sauce. In the third view (bottom), the pot holds a vibrant orange-red stew with small bubbles on the surface, topped with bright green chopped herbs scattered mainly in the center. The pot rests on a wooden board with a blue cloth nearby. Photo taken with an iphone --ar 4:5 --v 7

Every ingredient in this Mediterranean White Bean Soup Recipe plays a crucial role, whether it's building layers of flavor, adding texture, or brightening the dish with color. The list looks simple, but I find each component essential for achieving the perfect balance that makes this soup so special.

TIP : You'll find the full list of ingredients and measurements in the recipe card below

Extra virgin olive oil: This is your base for sautéing and infuses the soup with that fruity, Mediterranean touch.
Yellow onion: Adds sweetness and depth as it softens without browning.
Potato: Gives the soup a subtle creaminess and heartiness without overwhelming the flavors.
Celery: Brings aromatic freshness and a gentle crunch.
Carrots: Add natural sweetness and lovely orange color.
Red bell pepper: Offers bright flavor and vibrant red hue.
Garlic: Gives that unmistakable pungent warmth and complexity.
Dried oregano: Classic Mediterranean herb that complements the beans beautifully.
Ground coriander: Introduces a mild citrusy note that elevates the soup.
Mild red pepper flakes (Aleppo-style): Adds just a touch of heat and a smoky undertone without being overpowering.
Salt: Essential for drawing out and balancing all the other flavors.
Crushed tomatoes: Bring acidity and sweetness, forming a luscious base for the broth.
Canned white beans: Protein-packed and creamy, they provide the main body of the soup.
Low-sodium vegetable broth: Lightly flavored liquid that makes the mixture hearty without becoming too salty.
Fresh thyme: Earthy and slightly minty, it's a subtle but critical herb.
Feta cheese: Adds a salty creaminess that makes each spoonful feel indulgent.
Parmesan cheese: A nutty, savory finish that lifts the entire soup.
Fresh parsley: Brightens the dish visually and adds a fresh, herbal note.
Lemon juice: A bright splash of acidity that balances the richness and makes the flavors pop.
Cornstarch (optional): Helps thicken the broth if you prefer a heartier texture.

Directions

Step 1: Heat the olive oil in a large Dutch oven over medium-high heat. Once shimmering, add the chopped yellow onion and sauté for about 2 minutes, stirring regularly, until it softens but hasn’t browned. This gentle cooking releases the onion’s natural sweetness.

Step 2: Add the diced potato, chopped celery, carrots, and red bell pepper to the pot. Cook for around 5 minutes, stirring occasionally, until the vegetables begin to soften but still maintain a little bite. This step builds the hearty vegetable base.

Step 3: Stir in the grated garlic, dried oregano, ground coriander, red pepper flakes, and salt. Cook for an additional 1 to 2 minutes while tossing frequently to release the spices’ aromas. You’ll notice a beautiful fragrant boost here.

Step 4: Pour in the crushed tomatoes, drained white beans, vegetable broth, and add the fresh thyme sprigs. Increase the heat to bring the soup to a boil, then reduce to medium-low. Cover and let it simmer gently for about 20 minutes, or until the vegetables are tender and all the flavors have come together in harmony.

Step 5: Remove the thyme sprigs, then stir in the crumbled feta cheese, grated Parmesan, chopped parsley, and lemon juice. Taste the soup and adjust salt or pepper as needed. This finishing touch brightens and enriches the soup beautifully.

Step 6 (optional): If you prefer a thicker soup, whisk the cornstarch into half a cup of cooled soup in a small bowl until smooth. Slowly stir this slurry back into the pot and cook over medium heat, stirring often, for about 5 minutes until slightly thickened.

Step 7: Turn off the heat. Ladle the soup into bowls and garnish with extra parsley, a drizzle of olive oil, and a sprinkle of red pepper flakes if you like a little extra kick. Serve immediately while warm and comforting.

Servings and Timing

This Mediterranean White Bean Soup Recipe yields about 6 generous servings, making it perfect for sharing with family or friends. The prep time is approximately 10 minutes, mostly chopping and gathering ingredients. Cooking time runs about 35 minutes, including simmering the soup to meld the flavors perfectly. Altogether, from start to finish, you should expect around 45 minutes. There is no resting time required, and it’s best enjoyed fresh and warm off the stove.

How to Serve This Mediterranean White Bean Soup Recipe

The image shows three white bowls filled with a rich, orange-red soup containing visible white beans, small bits of herbs, and some crumbled white cheese on top, placed on a white marbled surface. The soup has a chunky texture with pieces of vegetables and herbs mixed throughout. Near the bowls, there is a white plate holding several slices of multigrain bread topped with some seeds, arranged side-by-side. The colors are warm, with the soup's vibrant orange and red tones contrasting with the white bowls and marbled surface. photo taken with an iphone --ar 4:5 --v 7

When I serve this soup, I love pairing it with a crusty baguette or warm pita bread to soak up all that delicious broth. For a heartier meal, I sometimes add a mixed green salad tossed with lemon vinaigrette to keep the Mediterranean theme flowing. Freshly ground black pepper and a little extra crumbled feta on top always add a nice final touch.

Presentation-wise, I like to ladle the soup into shallow bowls, which spreads out the vegetables and beans attractively. A sprinkle of chopped parsley and a quick drizzle of good-quality olive oil just before serving not only adds color but also a lovely fruity contrast. If I’m feeling fancy, a few thin lemon slices on the side or a small pinch of Aleppo pepper really elevate the look and flavor.

For beverages, this soup pairs beautifully with a crisp, chilled white wine like Sauvignon Blanc or a refreshing sparkling water with lemon slices. If you’re serving it for casual weeknights, a light herbal tea or even a cold iced tea works wonderfully. I find it’s best enjoyed hot or warm, which brings out the delicious, comforting notes—though if you’re feeling adventurous, I’ve heard it can work room temperature too when entertaining on warmer days.

Variations

One of the things I love about this Mediterranean White Bean Soup Recipe is how adaptable it is. If you prefer, you can swap the white beans for chickpeas or butter beans for a different texture and slightly different taste. I’ve also made it using sweet potatoes instead of regular potatoes, which gives a lovely sweetness and richer color.

If you’re catering to vegan preferences, simply omit the feta and Parmesan cheeses and finish the soup with a splash of good-quality olive oil or a squeeze of extra lemon juice to keep the brightness alive. Using nutritional yeast instead of Parmesan is a handy way to get that cheesy depth without any dairy.

For a flavor twist, I sometimes add smoked paprika or a touch of cumin to give it a smoky or earthy note. Slow cooking this soup in a crockpot or on low in an Instant Pot works wonderfully if you want to set it and forget it, letting the flavors deepen over a few hours without extra effort.

Storage and Reheating

Storing Leftovers

I always store leftover soup in airtight containers, preferably glass, to preserve the fresh flavors and prevent any odors from other foods from seeping in. The soup will keep well in the refrigerator for up to 4 days. Before sealing the container, I let it cool to room temperature to avoid condensation, which can affect texture.

Freezing

This soup freezes beautifully, which I love because it means I can batch-cook and enjoy it later. To freeze, portion the soup into freezer-safe containers or heavy-duty freezer bags, leaving a bit of headspace for expansion. It keeps well frozen for up to 3 months. When you’re ready to enjoy, thaw overnight in the fridge for best texture.

Reheating

Reheat leftovers gently on the stovetop over medium-low heat to avoid burning or sticking. Stir frequently until warmed through. If the soup has thickened too much, just add a splash of vegetable broth or water to loosen it back up. I avoid microwaving for long periods because it can sometimes heat unevenly, but short bursts with stirring work fine in a pinch.

FAQs

Can I use dried beans instead of canned white beans?

Yes! If you prefer dried beans, soak them overnight and cook them until tender before adding to the soup. This will take longer but can add even more depth to the flavor and texture. Be sure to adjust your cooking times accordingly and keep the broth levels balanced.

Is this soup suitable for a gluten-free diet?

Absolutely. All the ingredients in this Mediterranean White Bean Soup Recipe are naturally gluten-free, making it a safe and delicious choice for those avoiding gluten. Just double-check your broth brand to ensure no gluten-containing additives.

Can I make this soup spicy?

Definitely! The recipe already calls for mild red pepper flakes, but you can increase the amount or add a pinch of cayenne pepper or smoked paprika to raise the heat level to your preference. Just add gradually and taste as you go to keep the balance right.

What can I use instead of cornstarch to thicken the soup?

If you don’t have cornstarch or prefer not to use it, you can blend a portion of the soup and stir it back in to naturally thicken the broth. Alternatively, a small amount of flour or arrowroot powder mixed with water can work similarly as a thickening agent.

Can I prepare this soup in advance?

Yes, this soup actually tastes better the next day once the flavors have had time to meld. I often make it a day ahead, then gently reheat it before serving. Just add fresh herbs or a squeeze of lemon at the end to revive its brightness.

Conclusion

If you’re looking for a comforting, flavorful, and wholesome dish that’s easy to make and perfect for any occasion, I can’t recommend this Mediterranean White Bean Soup Recipe enough. It’s become one of my personal favorites to turn to when I want something nourishing yet vibrant. I hope you enjoy making it as much as I do and that it brings warmth and joy to your table.