Mediterranean White Bean Soup
Try this vegan Mediterranean White Bean Soup for lunch or dinner. It's a quick gluten free soup recipe that's filled with vegetables and plant-based protein.
Servings 6 servings
Calories 301kcal
Equipment
Ingredients
- 1 tablespoon olive oil
- 1 large onion chopped
- 2 garlic cloves minced
- 3 large carrots chopped
- 3 celery stalks chopped
- 6 cups vegetable broth
- 1 teaspoon dried thyme
- 1 teaspoon oregano
- ½ teaspoon salt
- ½ teaspoon black pepper
- 3 (15-ounces) canned white beans drained and rinsed
- 5 ounces baby spinach
- Grated parmesan cheese for serving
Instructions
- In a large pot or saucepan, heat the olive over medium high heat. Add onions and cook until onions are translucent, about 5 minutes. Add the garlic, carrots, celery, thyme, oregano, salt and pepper, and cook for an additional 2-3 minutes.
- Add vegetable broth and beans, bring to a boil, reduce heat and simmer for 15 minutes to combine all of the flavors together.
- Stir in the spinach and continue to simmer until the spinach wilts, about 2 minutes
- Remove from heat, sprinkle grated parmesan cheese, if desired, and serve immediately.
Video
Notes
Storage: Store any leftovers in an airtight container. They will last about 4-5 days in the fridge.
Freezing Instructions: You can also freeze the soup for up to 3 months. I recommend freezing it individual portions for easier thawing. To re-heat, thaw in the fridge overnight and microwave until heated through. Or simply microwave straight from the freezer until heated through.
Substitutes: For best results, follow the recipe as is. However you can omit some vegetables as you see fit and add others you enjoy.
Nutrition
Serving: 1bowl | Calories: 301kcal | Carbohydrates: 57g | Protein: 18g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 436mg | Potassium: 1282mg | Fiber: 14g | Sugar: 4g | Vitamin A: 7334IU | Vitamin C: 11mg | Calcium: 212mg | Iron: 8mg