Mediterranean White Bean Soup

It’s a super easy recipe to make with no fancy ingredients or complicated steps. And you can use canned white beans to make it even faster and easier.

Ingredients

• White beans: This is the base of the recipe, so you’ll need 3 15-ounce cans of white beans. You can use navy beans, cannellini beans, Great Northern beans or any white beans.
• Onions, carrots, & celery: This forms the mirepoix of the soup base, which is essentially the aromatics that flavor this soup and many others.
• Garlic: Minced garlic or garlic paste, fresh garlic or frozen garlic, it all works in this white bean soup so you can use what you have. I love freezing garlic and using it in soups or other recipes that require cooking.
• Vegetable Broth: Look for one made with simple minimal ingredients. You can use low sodium or regular. If you use low-sodium, you may need to add more salt. Also, a homemade veggie stock is great here too!
• Herbs: Fresh or dried work here. If you’re using fresh, you’ll want about 2 tablespoons total compared to 2 teaspoons total for dried. Since it’s a Mediterranean white bean soup, I think thyme or oregano work really well with the flavors.
• Spinach (optional): You can use other greens too like kale or collard greens.
• Grated Parmesan Cheese (optional): This is for topping at the end, but you can leave it out to keep it vegan.

Directions

1. Add onions to a large preheated pot and cook until translucent. Add the garlic, carrots, celery, thyme, oregano, salt, and pepper, and cook just slightly.
2. Add vegetable broth and beans, bring to a boil, reduce heat and simmer.
3. Top with spinach.
4. Stir in the spinach and continue to simmer until the spinach wilts.