Mediterranean White Bean Soup
Serves 6
10 mins prep
35 mins cook
45 mins total
This hearty Mediterranean white bean soup with vegetables is both comforting and nourishing. Cooked with warming spices, herbs, and topped with flavorful cheeses, it’s a delicious soup that everyone will love. All you need are a few pantry staples for a quick, satisfying meal that tastes surprisingly fancy.
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 in between, for about [timer minutes=2]2 minutes[/timer].
Cook Vegetables: Add the diced potato, celery, carrots, and bell pepper. Cook, stirring occasionally, for about [timer minutes=5]5 minutes[/timer] until they begin to soften.
Add Seasonings: Stir in the grated garlic, oregano, ground coriander, red pepper flakes, and salt. Cook for [timer minutes=1]1–2 minutes[/timer] until fragrant, tossing often.
Simmer: Add the crushed tomatoes, white beans, broth, and thyme. Bring to a boil, then reduce the heat to medium-low. Cover and simmer for about [timer minutes=20]20 minutes[/timer], or until the vegetables are tender and the flavors meld together.
Finish with Flavor: Stir in the feta, Parmesan, lemon juice, and parsley. Taste and adjust seasoning if needed.
Thicken (Optional): For a thicker soup, mix the cornstarch with ½ cup of the cooled soup in a small bowl until smooth. Add it back to the pot, stirring often, until slightly thickened, about [timer minutes=5]5 minutes[/timer].
Serve: Turn off the heat. Garnish with more parsley, cheese, a drizzle of olive oil, and a pinch of red pepper flakes if desired. Serve warm.