Description
A hearty and flavorful Mediterranean White Bean Soup packed with fresh vegetables, aromatic herbs, and tangy cheeses, perfect for a comforting meal any day of the week. This easy-to-make soup blends creamy white beans with garden-fresh vegetables and is finished with a vibrant touch of lemon juice and Parmesan for a delightful Mediterranean flair.
Ingredients
Vegetables and Aromatics
- 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
Spices and Herbs
- 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)
Beans and Liquids
- 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)
Finishing Ingredients
- 1 ounce feta cheese, crumbled
- 2 tablespoons grated Parmesan cheese
- ¼ cup fresh parsley, chopped
- 2 tablespoons lemon juice
- 2 tablespoons cornstarch (optional)
Instructions
- Sauté Onions: In a large Dutch oven, heat the olive oil over medium-high heat. Add the chopped onion and sauté until softened but not browned, stirring intermittently, for about 2 minutes.
- Cook Vegetables: Add the diced potato, celery, carrots, and bell pepper to the pot. Cook, stirring occasionally, for approximately 5 minutes until the vegetables soften slightly.
- Add Seasonings: Stir in the grated garlic, dried oregano, ground coriander, mild red pepper flakes, and salt. Cook for 1 to 2 minutes until the spices become fragrant, stirring often to prevent burning.
- Simmer Soup: Add the crushed tomatoes, drained white beans, vegetable broth, and thyme sprigs to the pot. Bring the mixture to a boil, then reduce heat to medium-low. Cover and let it simmer gently for about 20 minutes, or until all vegetables are tender and flavors meld beautifully.
- Finish with Flavor: Remove the thyme sprigs. Stir in the crumbled feta cheese, grated Parmesan, fresh lemon juice, and chopped parsley. Taste the soup and adjust the seasoning if necessary.
- Thicken (Optional): For a thicker consistency, blend 2 tablespoons of cornstarch with half a cup of cooled soup in a small bowl until smooth. Return the mixture to the pot, stirring frequently, and cook for about 5 minutes until the soup slightly thickens.
- Serve: Turn off the heat. Garnish the soup with additional parsley, extra cheese, a drizzle of olive oil, and a pinch of red pepper flakes if desired. Serve warm for a delicious Mediterranean experience.
Notes
- Use low-sodium vegetable broth to control the salt content of the soup.
- The red pepper flakes can be adjusted or omitted for less heat.
- Substituting crushed tomatoes with chopped tomatoes and tomato paste works equally well.
- Cornstarch is optional; you can skip it if you prefer a lighter, brothier soup.
- Leftovers store well and taste even better the next day after flavors have melded.
