Bright, brothy, and ready in under 30 minutes, this Mediterranean white bean soup stars a clear lemony broth, Italian seasoning, and plenty of creamy white beans.
Fans of my tomato white bean soup and white bean lemon pesto orzo soup love this one too. The beans stay velvety but intact in every spoonful.
Cook it on the stovetop with simple pantry staples, finish with fresh lemon and herbs, and enjoy as a starter or a light meal with warm bread.
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Ingredients
- Italian seasoning: If you don't have this dried herb blend on hand, you can substitute basil, oregano, or thyme (or a combination).
- Fresh parsley: Feel free to use an equal amount of a different fresh herb, like dill. Or try a smaller amount of rosemary.
- Canned white beans: Look for varieties labeled great northern beans, cannellini beans, white kidney beans, or navy beans.
Please see the recipe card at the bottom of this post for the complete ingredients, measurements, and instructions.
How to make Mediterranean white bean soup
- In a large pot, saute the onion in olive oil until soft and slightly translucent.
- Add the garlic, carrots, and celery and saute a few more minutes until soft.
- Add the Italian seasoning and vegetable broth and bring to a boil. Add the white beans and simmer, stirring occasionally, until the beans are heated through.
- Taste and add salt and pepper, as needed. Remove the pot from the heat and stir in the parsley and lemon juice. Serve with optional lemon wedges.
Serving suggestions
Mediterranean white bean soup is a delicious starter or main meal. Enjoy it on its own or with some toasty bread.
It pairs well with salads like cucumber orzo pasta salad, Italian potato salad with tomatoes, or a simple green salad with white balsamic dressing.
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Love and Veggies,
Amy
📋 Recipe
Mediterranean White Bean Soup
Ingredients
- 1 Tablespoon extra virgin olive oil, (optional)
- ½ cup onions, diced
- ½ cup carrots, diced
- ½ cup celery, diced
- 3 cloves garlic, minced
- 2 teaspoons Italian seasoning
- 4 cups vegetable broth
- 2-15 ounce cans white beans, (cannellini, great northern beans, or navy beans) rinsed and drained (3 cups)
- salt and pepper, to taste
- 2 Tablespoons fresh parsley, chopped
- 2 Tablespoons lemon juice
- lemon wedges, for serving (optional)
Instructions
- In a large pot over medium heat, saute the onion in the olive oil or a splash of water until soft and slightly translucent.1 Tablespoon extra virgin olive oil, ½ cup onions
- Add the carrots, celery, and garlic, and saute until soft.½ cup carrots, ½ cup celery, 3 cloves garlic
- Add the Italian seasoning and vegetable broth. Once it has come to a boil, add the white beans. Allow to simmer, stirring occasionally, until the beans are heated through.2 teaspoons Italian seasoning, 4 cups vegetable broth, 2-15 ounce cans white beans
- Taste and add salt and pepper, as needed, then remove the soup from the heat and stir in the parsley and lemon juice. Serve with lemon wedges, if desired.salt and pepper, 2 Tablespoons fresh parsley, 2 Tablespoons lemon juice, lemon wedges
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Notes
Nutrition
Nutritional information is an estimation only.
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