There’s nothing quite like a steaming bowl of Classic Mediterranean White Bean Soup to warm your soul on a chilly evening. I first fell in love with this dish during a trip to Greece, where a tiny seaside taverna served it with crusty bread and the most incredible view of the Aegean. The simplicity of the ingredients, just white beans, fresh vegetables, and herbs, created something magical that’s stayed with me ever since.
What makes this soup so special isn’t just its incredible flavor, but how perfectly it embodies the Mediterranean approach to cooking. Packed with plant-based protein and fiber from the white beans, loaded with nutrients from the veggies, and heart-healthy thanks to that glorious olive oil, it’s comfort food that actually loves you back. Whether you’re looking for an easy weeknight dinner or a make-ahead meal prep superstar, this soup delivers every time.
The secret is in those creamy white beans that soak up all the flavors as they simmer. I’ve made dozens of versions over the years, but the classic combination of onions, carrots, and celery with a hint of thyme always brings me back to that first unforgettable bowl by the sea.
Why You’ll Love This Classic Mediterranean White Bean Soup
This soup isn’t just delicious, it’s practically magic in a bowl. Here’s why it’s become my go-to recipe:
- Nutrient-packed goodness: Loaded with protein and fiber from the beans, plus all the vitamins from fresh veggies
- Effortless to make: Just chop, simmer, and let the flavors meld together
- Meal prep hero: Tastes even better the next day and freezes like a dream
- Comfort in every spoonful: That creamy bean texture with aromatic herbs feels like a warm hug
- Budget-friendly: Uses simple pantry staples you probably already have
Trust me, once you try this soup, you’ll understand why I make it nearly every week!
PrintMouthwatering 5-Ingredient Classic Mediterranean White Bean Soup
A hearty and nutritious white bean soup inspired by Mediterranean flavors.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 15 minutes
- Yield: 6 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: Mediterranean
- Diet: Vegetarian
Ingredients
- 2 cups dried white beans, soaked overnight
- 1 tablespoon olive oil
- 1 onion, diced
- 2 carrots, chopped
- 2 celery stalks, chopped
- 3 garlic cloves, minced
- 4 cups vegetable broth
- 1 teaspoon dried thyme
- 1 bay leaf
- Salt and pepper to taste
- 2 tablespoons chopped fresh parsley
Instructions
- Drain and rinse the soaked white beans.
- Heat olive oil in a large pot over medium heat.
- Add onion, carrots, and celery. Cook until softened.
- Stir in garlic and cook for 1 minute.
- Add beans, vegetable broth, thyme, and bay leaf.
- Bring to a boil, then reduce heat and simmer for 1 hour or until beans are tender.
- Remove bay leaf and season with salt and pepper.
- Garnish with fresh parsley before serving.
Notes
- Soak beans overnight for best results.
- Use fresh herbs for enhanced flavor.
- Adjust broth quantity for desired soup thickness.
Nutrition
- Serving Size: 1 bowl
- Calories: 220
- Sugar: 3g
- Sodium: 400mg
- Fat: 4g
- Saturated Fat: 0.5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 10g
- Protein: 12g
- Cholesterol: 0mg
Ingredients for Classic Mediterranean White Bean Soup
What I love about this soup is how simple the ingredient list is, just wholesome, real foods that come together beautifully. Here’s exactly what you’ll need:
- 2 cups dried white beans (soaked overnight, makes all the difference for creaminess!)
- 1 tablespoon olive oil (the good stuff, it’s the base of all Mediterranean cooking)
- 1 large onion, diced (I prefer yellow for sweetness)
- 2 carrots, chopped (about 1 cup, don’t skimp, they add natural sweetness)
- 2 celery stalks, chopped (include the leaves for extra flavor)
- 3 garlic cloves, minced (fresh only, no jarred stuff here!)
- 4 cups vegetable broth (low-sodium so you can control the salt)
- 1 teaspoon dried thyme (or 1 tbsp fresh if you have it)
- 1 bay leaf (trust me, it makes a difference)
- Salt and black pepper to taste (start with 1/2 tsp salt, adjust later)
- 2 tablespoons chopped fresh parsley (for that bright finish)
See? Nothing fancy, just honest ingredients that create magic together!
How to Make Classic Mediterranean White Bean Soup
Okay, let’s get cooking! This soup comes together so easily, but there are a few key steps that’ll guarantee that perfect creamy texture and rich flavor. Follow along, I’ll walk you through each stage like I’m right there in your kitchen with you.
Step 1: Prep the Beans
First things first, those beans! If you didn’t soak them overnight (no judgment!), you can do a quick soak: cover with boiling water and let sit for an hour. But honestly? Overnight soaking gives the best results. Drain and rinse them well, this helps prevent any… ahem… musical aftereffects later. You’ll notice they’ve plumped up beautifully.
Step 2: Sauté the Vegetables
Heat your olive oil in a large pot over medium heat, I use my favorite Dutch oven for this. Add the onion, carrots, and celery with a pinch of salt. Now here’s my trick: cook them until they just start to soften and the onions turn translucent, about 5-7 minutes. Don’t rush this step! That gentle sweating builds incredible flavor. When they’re ready, stir in the garlic and let it bloom for just 30 seconds until fragrant, any longer and it might burn.
Step 3: Simmer the Soup
Time to bring it all together! Add the drained beans, vegetable broth, thyme, and that magical bay leaf. Bring to a boil, then immediately reduce to a gentle simmer. Here’s where patience pays off, let it bubble away for about an hour. Check occasionally, the beans should be completely tender when done (test one, it should mash easily against the roof of your mouth). If the soup gets too thick, add more broth or water a half-cup at a time. When it’s perfect, remove the bay leaf (no one likes finding that surprise in their bowl!), season with salt and pepper, and finish with fresh parsley.
See? Simple as can be, but oh-so-rewarding. Now grab some crusty bread and dig in!
Tips for the Best Classic Mediterranean White Bean Soup
After making this soup more times than I can count, I’ve picked up some tricks that take it from good to unforgettable:
- Fresh herbs make all the difference: Swap dried thyme for fresh if you can, use about 3x the amount (1 tablespoon fresh = 1 teaspoon dried). The aroma alone is worth it!
- Salt like a pro: Season in stages, a pinch when sautéing veggies, then taste and adjust at the end. Beans absorb salt differently as they cook.
- Want smoky depth? Try crumbling in some turkey bacon with the veggies. It gives that rich flavor without overpowering the soup.
- Extra creaminess: For a luscious texture, blend about 1 cup of the soup and stir it back in before serving.
- Watch the simmer: Keep it at a gentle bubble, too vigorous and your beans might break apart.
Little adjustments turn this already-great soup into something truly spectacular!
Ingredient Substitutions for Classic Mediterranean White Bean Soup
Life happens, and sometimes you need to swap ingredients, no worries! Here are my tested substitutions that keep the soul of this soup intact:
- No dried beans? Use 3 cans (15 oz each) white beans, drained and rinsed well. That’s about 4.5 cups cooked beans.
- Out of fresh parsley? Try chopped kale or spinach stirred in at the end, or a sprinkle of dried oregano for a different herbal note.
- No vegetable broth? Chicken broth works great, or even water with an extra tablespoon of olive oil for richness.
- Missing carrots? Sweet potatoes make a fabulous substitute, just chop them small so they cook through.
The beauty of this soup is how forgiving it is, make it work with what you’ve got! For more inspiration on simple, wholesome cooking, check out Family Tastes.
Serving Suggestions for Classic Mediterranean White Bean Soup
Oh, how I love dressing up this humble soup to make it shine! My favorite way is with a big hunk of crusty whole grain bread, perfect for sopping up every last drop. When I’m feeling fancy, I’ll serve it with a simple Greek salad on the side for the ultimate Mediterranean meal.
Don’t skip the garnishes, they make all the difference! A squeeze of fresh lemon brightens everything up, while a drizzle of good olive oil adds richness. Sometimes I’ll sprinkle on some crumbled feta or a pinch of red pepper flakes for extra zing. And always, always that final shower of fresh parsley for that pop of color and freshness.
Storing and Reheating Classic Mediterranean White Bean Soup
Here’s the best part, this soup gets even better as it sits! Let it cool completely, then store in airtight containers. In the fridge, it’ll keep beautifully for 3-4 days (if it lasts that long, mine never does!). For longer storage, freeze portions in freezer-safe bags or containers for up to 3 months. Just remember to leave about an inch of space at the top because soup expands when frozen.
When you’re ready to enjoy it again, reheat gently on the stovetop over medium-low heat. I always add a splash of broth or water as it reheats, the beans tend to thicken the soup over time. Stir occasionally to prevent sticking, and in about 10 minutes, you’ll have piping hot soup that tastes like you just made it! If you’re thawing frozen soup, let it defrost in the fridge overnight first for even heating.
Classic Mediterranean White Bean Soup Nutritional Information
This soup isn’t just delicious, it’s packed with goodness! Each hearty bowl (about 1.5 cups) gives you approximately:
- 220 calories, satisfying without weighing you down
- 12g protein, thanks to those mighty white beans
- 10g fiber, nearly half your daily needs in one bowl!
- 4g fat (mostly the heart-healthy kind from olive oil)
- 35g carbohydrates for lasting energy
Of course, exact nutrition can vary based on the brands you use, especially with things like broth and beans. But no matter what, you’re getting a meal that’s as nutritious as it is comforting. My Greek friends would say it’s “food that makes you strong”, and they’re absolutely right!
FAQs About Classic Mediterranean White Bean Soup
Can I use canned beans instead of dried?
Absolutely! Swap 2 cups dried beans for 3 (15 oz) cans of white beans, just drain and rinse them well. The texture will be slightly softer, but still delicious. Reduce simmer time to 20 minutes since the beans are already cooked.
Is this soup freezer-friendly?
You bet! This soup freezes like a dream. Let it cool completely, then store in airtight containers with about an inch of headspace. It’ll keep beautifully for up to 3 months. Thaw in the fridge overnight before reheating gently on the stove.
Can I make this in a slow cooker?
Yes! After soaking the beans, sauté the veggies first (this step makes a big difference!), then combine everything in your slow cooker. Cook on low for 6-8 hours or high for 3-4 hours until beans are tender.
How can I make it creamier?
My favorite trick: scoop out about a cup of the finished soup, blend it smooth, then stir it back in. The soup gets luxuriously creamy while keeping that wonderful chunky texture. A splash of olive oil at the end also adds richness.
Did you try this recipe? I’d love to hear how it turned out for you, leave a rating and tell me about your experience!