You know those days when you need something warm, comforting, and packed with flavor, but also don’t want to spend hours in the kitchen? That’s exactly when I turn to my Mediterranean Bean Soup with Tomatoes. It’s one of those magical recipes that tastes like it simmered all day, but comes together in under 35 minutes. I first fell in love with it on a chilly evening when all I had were pantry staples, beans, tomatoes, a few herbs, and wow, did they transform into something special. Hearty white beans, sweet tomatoes, and fragrant herbs create a rich, nourishing bowl that’s as good for your body as it is for your soul. Plus, it’s one of those soups that tastes even better the next day, if you can resist eating it all in one sitting!
Why You’ll Love This Mediterranean Bean Soup with Tomatoes
This soup isn’t just another recipe, it’s a game-changer for busy nights, lazy weekends, or anytime you crave something wholesome. Here’s why it’s become my go-to:
- Quick & Easy: From chopping to serving, it’s done in 35 minutes, perfect for when hunger strikes fast.
- Bursting with Flavor: Sweet tomatoes, creamy beans, and herbs like oregano and basil create layers of taste that feel gourmet.
- Nutrient Powerhouse: Packed with fiber, protein, and vitamins, it’s comfort food that actually fuels you.
- Endlessly Adaptable: Swap beans, skip the turkey bacon, or toss in extra veggies, it’s forgiving and flexible.
Trust me, one bowl and you’ll see why this soup deserves a permanent spot in your rotation.
Print35-Minute Mediterranean Bean Soup with Tomatoes – Soul-Warming Comfort
A hearty Mediterranean bean soup with tomatoes, packed with flavor and nutrients.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: Mediterranean
- Diet: Low Fat
Ingredients
- 2 cups canned white beans, drained
- 1 cup diced tomatoes
- 1 onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1 tsp dried oregano
- 1 tsp dried basil
- 1 tbsp olive oil
- Salt and pepper to taste
- 2 strips turkey bacon, chopped (optional)
Instructions
- Heat olive oil in a pot over medium heat.
- Add onion and garlic, sauté until soft.
- Add turkey bacon if using, cook for 2 minutes.
- Stir in tomatoes, beans, broth, oregano, and basil.
- Bring to a boil, then reduce heat and simmer for 20 minutes.
- Season with salt and pepper.
- Serve hot.
Notes
- You can use any type of white beans.
- For extra flavor, add a bay leaf while simmering.
- Store leftovers in the fridge for up to 3 days.
Nutrition
- Serving Size: 1 bowl
- Calories: 220
- Sugar: 4g
- Sodium: 450mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 8g
- Protein: 10g
- Cholesterol: 5mg
Ingredients for Mediterranean Bean Soup with Tomatoes
Alright, let’s gather our goodies! The magic of this soup is in its simplicity, but using the right ingredients, prepped just so, makes all the difference. Here’s what you’ll need:
- 2 cups canned white beans, drained and rinsed (this is key for the perfect texture!)
- 1 cup diced tomatoes, with their juices for extra flavor
- 1 medium onion, chopped (don’t be shy with the chop, you want nice little bites)
- 2 cloves garlic, minced (fresh is best, it just tastes brighter)
- 4 cups vegetable broth
- 1 tsp dried oregano
- 1 tsp dried basil
- 1 tbsp olive oil
- Salt and freshly ground black pepper to taste
- 2 strips turkey bacon, chopped (optional, but adds a lovely smoky note)
That’s it! See? Mostly pantry staples, but when they come together, it’s pure magic.
Equipment You’ll Need
This soup is so low-fuss, you probably already have everything you need right in your kitchen. Here’s the short and sweet list:
- A sturdy pot (I use my trusty 3-quart Dutch oven)
- A sharp knife for chopping
- Cutting board (mine’s covered in onion scars, proof of love!)
- Wooden spoon or spatula for stirring
- Measuring spoons (eyeballing works too, but I like to be precise with herbs)
That’s seriously it, no fancy gadgets required. Just good old-fashioned stovetop magic!
How to Make Mediterranean Bean Soup with Tomatoes
Okay, let’s get cooking! This soup comes together so easily, but a few key steps make all the difference between “good” and “wow, can I have seconds?” Here’s exactly how I do it:
Step 1: Sauté the Aromatics
First, heat that olive oil in your pot over medium heat, you want it shimmering but not smoking. Toss in your chopped onion and give it a stir. Now, here’s my trick: cook them until they’re soft and translucent, about 3-4 minutes, stirring often so they don’t brown too much. When they’re ready, add the minced garlic and cook for just 30 seconds more, you’ll smell that gorgeous fragrance when it’s perfect!
Step 2: Add the Tomatoes and Beans
If you’re using turkey bacon, now’s the time! Toss it in and let it crisp slightly for about 2 minutes. Then comes the fun part, dump in those drained beans and tomatoes with all their juices. Give everything a good stir to coat it all in those lovely onion-garlic flavors. Pour in the vegetable broth next, it should make that satisfying sizzle as it hits the hot pot!
Step 3: Simmer to Perfection
Here’s where the magic happens! Bring everything to a gentle boil, then reduce the heat to low. Sprinkle in your oregano and basil, I like to crush them between my fingers to release more flavor. Now let it simmer uncovered for 20 minutes. You’ll know it’s ready when the broth has thickened slightly and the beans are plump and tender. Give it a taste and season with salt and pepper, I always add a pinch more than I think I need!
Tips for the Best Mediterranean Bean Soup with Tomatoes
After making this soup more times than I can count, I’ve picked up a few tricks that take it from good to unforgettable:
- Herb Magic: If you’ve got fresh oregano or basil, toss in a tablespoon chopped, it brightens the whole pot!
- Broth Control: Like it thicker? Mash some beans against the pot. Prefer it soupier? Add ½ cup extra broth.
- Bay Leaf Bonus: Drop one in while simmering, remove before serving, for subtle depth that’ll have people asking, “What’s that amazing flavor?”
- Rest & Taste: Let it sit 5 minutes off heat, the flavors marry beautifully. Always adjust salt last, since broth saltiness varies.
Trust me, these tiny tweaks make all the difference!
Ingredient Substitutions and Notes
Don’t stress if you’re missing an ingredient, this soup is wonderfully forgiving! Here are my tried-and-true swaps:
- Beans: Any white beans work, cannellini, great northern, even navy beans. Dried? Soak 1 cup overnight, then simmer until tender before using.
- Tomatoes: Fresh diced tomatoes (about 2 medium) replace canned beautifully, just add an extra splash of broth. Fire-roasted canned tomatoes add smoky depth!
- Turkey Bacon: Skip it for vegetarian version, or try a pinch of smoked paprika instead for that rich, savory note.
- Broth: Chicken broth works if that’s what you’ve got, though I prefer veggie for that bright, herby flavor.
The beauty? Every variation tastes uniquely delicious, so make it your own! If you enjoy variations on bean dishes, you might also like this Tuscan Bean Soup with Olive Oil Finish.
Serving Suggestions for Mediterranean Bean Soup with Tomatoes
Oh, how I love dressing up this humble soup to make it feel like a feast! Here’s how I serve it to impress, whether it’s just me or a table full of friends:
- Crusty Bread: A warm baguette or garlic toast for dunking is non-negotiable in my house, it soaks up every last drop! For more ideas on serving with bread, check out this Italian Bean Soup with Crusty Bread.
- Fresh Garnishes: A sprinkle of chopped parsley or a squeeze of lemon brightens everything up. Sometimes I add a dollop of Greek yogurt too.
- Side Salad: A simple arugula salad with lemon vinaigrette cuts through the richness perfectly.
Honestly? Even straight from the pot with no frills, it’s still heaven in a bowl. For more inspiration on wholesome meals, visit Family Tastes.
Storage and Reheating Instructions
This soup gets even better as the flavors mingle! Store leftovers in an airtight container in the fridge, they’ll stay delicious for up to 3 days. When reheating, my favorite method is the stovetop (just warm gently over medium-low heat), but the microwave works too in 1-minute bursts. Pro tip: add a splash of broth if it thickens up too much!
Nutritional Information
Here’s the scoop on why this soup makes you feel so darn good! Each hearty bowl (about 1¼ cups) packs approximately:
- 220 calories, Light but satisfying
- 5g fat (mostly the good kind from olive oil)
- 10g protein, Thanks to those mighty beans!
- 35g carbs with 8g fiber, Keeps you full for hours
Now, full disclosure, these numbers can wiggle a bit depending on your exact ingredients (like using low-sodium broth or extra turkey bacon). But no matter what, you’re getting a nutrient-dense meal that loves you back! If you are looking for other hearty options, consider this Hearty White Bean Soup for Cold Nights.
Frequently Asked Questions
Can I freeze this Mediterranean bean soup? Absolutely! This soup freezes like a dream. Just cool it completely, then store in freezer-safe containers for up to 3 months. When ready to eat, thaw overnight in the fridge or reheat straight from frozen, add a splash of broth while warming to bring it back to perfect consistency.
What beans work best besides white beans? I’ve tried them all, and while white beans are classic, don’t be afraid to experiment! Chickpeas add a lovely nuttiness, and butter beans make it extra creamy. Even red kidney beans work, just know the color will darken the broth a bit.
Can I make this soup in a slow cooker? You bet! Sauté the onions and garlic first (this step matters!), then dump everything in the crockpot. Cook on low for 6-7 hours or high for 3-4. The beans will be melt-in-your-mouth tender!
Why does my soup taste bland? Oh no! Let’s fix that. First, check your salt, broths vary wildly in saltiness. Second, try a squeeze of lemon at the end, the acidity wakes up all the flavors. Lastly, toasting the dried herbs in your palm before adding them makes a huge difference!
I’d love to hear how your Mediterranean bean soup turns out! Did you add your own twist? Snap a photo and tag me, I live for those “aha!” moments when you make a recipe your own. Leave a comment below with your thoughts or questions too. Happy cooking, friend!