Mediterranean White Bean Soup

This creamy Mediterranean White Bean Soup is quick, delicious, nutritious, and comforting. It's simple to make and comes together in less than 30 minutes. No exotic ingredients, no complex steps – just good, wholesome cooking.

Course Soup

Cuisine American

Keyword Mediterranean White Bean Soup, white bean soup

Prep Time 10

Cook Time 20

Total Time 30

Servings servings

Calories 216kcal

Author Ioana

Ingredients

2 tbsp olive oil
1 tbsp butter
1 medium yellow onion diced
1 cup carrots diced
2 celery ribs diced
4 garlic cloves minced
4 cups vegetable broth use more for a thinner soup
2 cans (15 oz each) white beans, drained and rinsed
1 cup canned tomatoes
1 cup baby spinach
2 tsp Italian seasoning
1/4 tsp salt
1/4 tsp pepper

Instructions

Peel the onion, celery, carrots, and garlic as needed. Then, dice the veggies and mince the garlic.
Measure out all the remaining ingredients you need. Remember to drain and rinse the beans.
In a large pot, heat the olive oil and butter over medium heat. Sauté the onions, celery, and carrots until they're softer and fragrant. Add minced garlic, Italian seasoning, salt, and pepper, and cook for another minute.
2 tbsp olive oil, 1 tbsp butter, 1 medium yellow onion, 1 cup carrots, 2 celery ribs, 4 garlic cloves, 2 tsp Italian seasoning, 1/4 tsp salt, 1/4 tsp pepper
Pour in the vegetable broth. Bring the mixture to a boil, then reduce heat, and let it simmer for about 15 minutes, or until the vegetables are tender.
4 cups vegetable broth
Add the drained white beans to the pot, stirring to combine.
2 cans (15 oz each)
Pour the canned tomatoes (with their juice) into the soup.
1 cup canned tomatoes
Finally, turn off the heat and add the baby spinach to the soup. Stir until the spinach is wilted and well combined.
1 cup baby spinach
Serve hot, and enjoy your delicious Mediterranean White Bean Soup!

Nutrition