Name: Mediterranean White Bean Soup with Spinach and Fresh Herbs Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Mediterranean
Ingredients: 1 bunch parsley, finely chopped; 3 tablespoons extra virgin olive oil; 1 medium yellow onion, finely chopped; 3 large garlic cloves, minced; 2 tablespoons tomato paste; 2 large carrots, chopped; 2 celery stalks, chopped; 1 teaspoon Italian seasoning; 1 teaspoon sweet paprika; 1/2 teaspoon red pepper flakes or Aleppo pepper, plus more for serving; Kosher salt; Black pepper; 4 cups (32 ounces) vegetable broth; 2 cans Cannellini beans, drained and rinsed; 2 heaping cups spinach; 1/4 cup chopped fresh dill, stems removed; 2 tablespoons white wine vinegar

Jump to Recipe

There’s nothing quite as comforting and restorative as a big steaming bowl of Mediterranean White Bean Soup with Spinach and Fresh Herbs. Each spoonful bursts with bright, fresh flavors from hand-chopped parsley and dill, creamy cannellini beans, and a subtle tang of white wine vinegar. With its sunshiny mix of vegetables and fragrant herbs, this soup manages to be both cozy and incredibly invigorating—a true taste of the Mediterranean in your kitchen, ready in under an hour and perfect for any night of the week.

Mediterranean White Bean Soup with Spinach and Fresh Herbs Recipe - Recipe Image

Ingredients You’ll Need

The beauty of this recipe lies in its short, stellar ingredient list—nothing fussy, just everyday staples that harmonize into something truly special. Every component brings color, depth, or a pop of flavor, so don’t skip those final flourishes.

Parsley: Both the stems and leaves add layers of herbal freshness and visual appeal.
Extra virgin olive oil: For lush richness and a gentle fruitiness that forms the base of the soup.
Yellow onion: Sautéed until translucent, it sweetens the broth and builds flavor.
Garlic: Three big cloves bring an aromatic warmth that’s quintessential to Mediterranean cooking.
Tomato paste: Gives the broth a subtle depth and rich color.
Carrots: Their natural sweetness balances acidity and adds a lovely orange hue.
Celery: Chopped celery brings a gentle savoriness and a nice bit of crunch.
Italian seasoning: A fragrant mix of dried herbs that ties everything together.
Sweet paprika: Adds a mild smokiness and vibrant color.
Red pepper flakes (or Aleppo pepper): For gentle heat. Use more if you like spice, or less for a milder bite.
Kosher salt and black pepper: Essential for balancing and enhancing all the flavors.
Vegetable broth: Creates the soup’s savory backbone—use a good-quality broth for the best results.
Cannellini beans: Creamy, hearty, and protein-packed, these beans are the star of the soup.
Spinach: Adds a burst of vibrant green and extra nutrients right at the end.
Fresh dill: Chopped dill brightens up every bowl and adds a pop of green that tastes like spring.
White wine vinegar: Just a splash wakes up all the other flavors and adds a little zing to finish.

How to Make Mediterranean White Bean Soup with Spinach and Fresh Herbs

Step 1: Prep the Parsley

Start by getting your parsley ready. Trim off just the dried-out bottom ends, then separate the leaves from the stems. Finely chop both but keep them in separate piles—stems go in early for savory depth, while leaves stay bright for a fresh finish. This little extra bit of prep makes all the difference in the layered flavor profile of your Mediterranean White Bean Soup with Spinach and Fresh Herbs.

Step 2: Sauté the Aromatics

In your trusty Dutch oven, heat the olive oil until shimmering—don’t rush this step, you want that gentle sizzle. Toss in the onions and garlic, stirring often for about 3 to 5 minutes. You’re aiming for soft, fragrant aromatics, so keep the heat in check to prevent burning the garlic. This forms the soul of the soup and perfumes your whole kitchen in the best way.

Step 3: Add the Remaining Flavor-Makers

Now it’s time for the flavor fireworks: tomato paste, carrots, celery, and those freshly chopped parsley stems all jump in. Sprinkle generously with Italian seasoning, sweet paprika, red pepper (or Aleppo, if you’re feeling fancy), a big pinch of kosher salt, and a crack of black pepper. Stir everything together and cook for about 5 minutes, letting the vegetables soften and the flavors meld. Your pot will be brimming with color and aroma at this stage.

Step 4: Add the Vegetable Broth and the Beans

Pour in the vegetable broth and add the cannellini beans—don’t forget to drain and rinse them for the cleanest, brightest flavor. Turn the heat up and bring to a light boil, giving everything a chance to come together. This quick simmer coaxes creaminess from the beans and readies everything for a longer, gentle cook.

Step 5: Simmer

Lower the heat and partially cover the pot, leaving a little gap to let steam escape (so important for a lovely, not-too-thick texture). Let your Mediterranean White Bean Soup with Spinach and Fresh Herbs simmer for around 20 minutes, stirring occasionally. By the end of this time, your beans and veggies will be meltingly soft.

Step 6: Partially Blend for a Creamier Soup (Optional)

If you like your soups with just a bit of body, pull out your immersion blender and blend roughly half the pot—don’t go overboard, though. You want creamy broth with pockets of chunky vegetables and beans for texture. This step is optional but highly recommended for that restaurant-worthy finish.

Step 7: Finish

Now for the grand finale! Stir in your fresh spinach, popping the lid back on for a minute or two so it steams gently and wilts. Then, toss in the reserved parsley leaves, the chopped dill, and a good splash of white wine vinegar. Stir and let the herbs and vinegar brighten the whole soup—this is when Mediterranean White Bean Soup with Spinach and Fresh Herbs really shines.

How to Serve Mediterranean White Bean Soup with Spinach and Fresh Herbs

Garnishes

For the finishing touch, a shower of extra chopped herbs, a swirl of good olive oil, and a light sprinkle of Aleppo pepper (or red pepper flakes) make the flavors truly pop. Don’t underestimate a little bit of lemon zest or a dollop of creamy Greek yogurt for added tang and contrast.

Side Dishes

This soup is a meal on its own, but it pairs beautifully with thick slices of toasted rustic bread for dunking, crunchy pita chips, or a crisp Mediterranean salad. A wedge of lemon and a slab of feta alongside don’t hurt either, and they keep the meal fresh and light.

Creative Ways to Present

Ladle the Mediterranean White Bean Soup with Spinach and Fresh Herbs into wide, shallow bowls for a bistro feel, or opt for mini mugs as a cozy party starter. For a heartier meal, top each portion with a poached egg or a handful of garlicky croutons for added crunch.

Make Ahead and Storage

Storing Leftovers

Store any leftover soup in a tightly sealed container in the refrigerator; it’ll stay vibrant and delicious for up to four days. The flavors deepen with a little time, making tomorrow’s lunch even more irresistible.

Freezing

Mediterranean White Bean Soup with Spinach and Fresh Herbs freezes beautifully—just leave out the spinach until serving for best texture. Cool completely, portion into freezer-safe containers, and freeze for up to three months. Add a fresh handful of spinach when reheating for that just-made appeal.

Reheating

To reheat, simply bring the soup to a simmer on the stovetop over medium heat, stirring gently. If it’s a little thick, add a splash of vegetable broth or water to loosen it up. Microwave works, too—just use a microwave-safe bowl and cover lightly.

FAQs

Can I use a different type of white bean?

Absolutely! Great Northern beans or navy beans work well if you don’t have cannellini. Each variety will give your Mediterranean White Bean Soup with Spinach and Fresh Herbs a slightly different texture, but all are tasty.

What if I don’t have fresh dill or parsley?

While fresh herbs make this soup sing, you can substitute dried versions in a pinch—use about one-third the amount. For the most vibrant flavor, try to add at least one fresh herb, or mix in some basil or cilantro if you have them.

Is this soup vegan and gluten-free?

Yes! This Mediterranean White Bean Soup with Spinach and Fresh Herbs is naturally vegan and gluten-free as written, making it perfect for almost any dietary need. Just double-check your broth to ensure no hidden gluten.

Can I make this in advance for meal prep?

Definitely. Not only does this soup hold up well in the fridge and freezer, but the flavors also improve with a bit of time, so don’t hesitate to make a batch ahead for easy lunches or dinners.

What can I use if I don’t have white wine vinegar?

You can swap in lemon juice, apple cider vinegar, or even a splash of red wine vinegar—the key is that final bright note to lift all the flavors in your Mediterranean White Bean Soup with Spinach and Fresh Herbs.

Final Thoughts

If you’ve been craving a dish that’s easy, wholesome, and absolutely loaded with flavor, this is it. Grab your pot and fill your kitchen with the aromas of the Mediterranean—after one taste, Mediterranean White Bean Soup with Spinach and Fresh Herbs just might become your new favorite comfort food. Give it a try, and enjoy every heartwarming spoonful!

Mediterranean White Bean Soup with Spinach and Fresh Herbs Recipe

★★★★★

5.2 from 14 reviews

Author: Lila
Total Time: 45 minutes
Yield: 6 servings 1x
Diet: Vegetarian

Print Recipe

Description

A hearty and flavorful Mediterranean white bean soup packed with spinach and fresh herbs. This soup is a comforting and nutritious dish that is perfect for a cozy night in.

Instructions

Prep the parsley: Trim and chop the parsley, separating the leaves and stems.
Sauté the aromatics: In a Dutch oven, cook onions and garlic until fragrant.
Add flavor-makers: Stir in tomato paste, carrots, celery, parsley stems, seasonings, salt, and pepper.
Add broth and beans: Bring to a boil, then simmer until veggies are soft.
Simmer: Cover and simmer for 20 minutes.
Partially blend: Blend half the soup for a creamier texture.
Finish: Add spinach, parsley leaves, dill, and vinegar. Cover to wilt spinach.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Soup
Method: Stovetop
Cuisine: Mediterranean