Mediterranean White Bean Soup

Bowl of bean soup garnished with a lemon wedge.

5 from 1 vote

Lemony Mediterranean White Bean Soup is easy to make in under half an hour. This chunky soup features a clear broth, Italian seasoning, and creamy beans.

Prep Time10

Cook Time15

Total Time25

Course: Soup

Cuisine: Fusion, Mediterranean

Special diet: gluten-free, nut-free, soy-free, vegan

Servings:

Calories: 321kcal

Author: Amy Katz

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)

US Customary - Metric

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

Notes

Leftover soup can be refrigerated in an airtight container for up to 3 days or frozen for up to 3 months. Defrost frozen soup in the refrigerator overnight before reheating.

Nutrition