Description
A hearty and flavorful Mediterranean White Bean Soup featuring tender cannellini beans, fresh spinach, and vibrant herbs like parsley and dill, all simmered in a savory vegetable broth with aromatic vegetables and spices. This soup is both comforting and nutritious, perfect for a wholesome meal any day of the week.
Ingredients
Herbs and Garnishes
- 1 bunch parsley
- 1/4 cup chopped fresh dill (stems removed)
- Extra virgin olive oil, for drizzling
- Red pepper flakes or Aleppo pepper, for serving
Soup Base
- 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, to taste
- Black pepper, to taste
- 4 cups (32 ounces) vegetable broth
- 2 cans (15 ounces each) Cannellini beans, drained and rinsed
- 2 heaping cups fresh spinach
- 2 tablespoons white wine vinegar
Instructions
- Prep the parsley: Trim off the bottom end of the parsley stems where they may be browned, discard that part, then separate the leaves and stems. Finely chop the leaves and stems separately and set aside in separate piles.
- Sauté the aromatics: Heat olive oil in a large Dutch oven over medium-high heat until shimmering. Add finely chopped onions and minced garlic, cooking and stirring regularly for 3 to 5 minutes until fragrant, adjusting heat to avoid burning the garlic.
- Add the remaining flavor-makers: Stir in tomato paste, chopped carrots, celery, and the chopped parsley stems (not the leaves yet). Season with Italian seasoning, sweet paprika, red pepper flakes or Aleppo pepper, kosher salt, and black pepper. Cook for about 5 minutes, stirring occasionally until the vegetables soften.
- Add the broth and beans: Pour in the vegetable broth and add the drained cannellini beans. Increase heat to high to bring the mixture to a boil, letting it boil for about 5 minutes.
- Simmer the soup: Reduce heat to low and partially cover the pot, leaving a small gap for steam to escape. Let the soup simmer gently for about 20 minutes until the beans and vegetables are very soft.
- Partially blend the soup (optional): Use an immersion blender to puree about half of the soup, leaving the rest chunky for texture. This step adds creaminess but is optional.
- Finish with greens and herbs: Stir in the fresh spinach and cover the pot to allow it to wilt for 1 to 2 minutes. Then add the chopped parsley leaves, fresh dill, and white wine vinegar. Stir to combine well.
- Serve and garnish: Ladle the soup into bowls and finish each with a drizzle of extra virgin olive oil and a pinch of red pepper flakes or Aleppo pepper for a bit of heat. Serve warm.
Notes
- For a richer flavor, use homemade or high-quality vegetable broth.
- If you prefer a completely smooth soup, fully blend instead of partial blending.
- Adjust red pepper flakes to taste depending on your spice preference.
- This soup can be made ahead and keeps well refrigerated for up to 3 days.
- To make it vegan, ensure the vegetable broth is free from animal products.
