White Bean Soup
This Mediterranean White Bean Soup with Spinach and Fresh Herbs is a comforting and flavorful weeknight meal. Bursting with bold Mediterranean flavors, this creamy vegan soup is a perfect balance of fresh and cozy.
Equipment
- Dutch Oven
- Immersion Blender
Ingredients
Soup Base
- 1 bunch parsley
- 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 stalks celery 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 vegetable broth
- 2 cans Cannellini beans drained and rinsed
- 2 heaping cups spinach
- 1/4 cup fresh dill chopped, stems removed
- 2 tablespoons white wine vinegar
Instructions
- Prep the parsley by trimming off the stems' very bottom end and separating the leaves and stems. Finely chop both and set them aside in separate piles.
- In a large Dutch oven, heat olive oil over medium-high heat. Add onions and garlic, cooking for 3 to 5 minutes until fragrant.
- Stir in tomato paste, carrots, celery, and chopped parsley stems. Season with Italian seasoning, paprika, red pepper flakes, salt, and pepper. Cook for about 5 minutes until vegetables soften.
- Add vegetable broth and beans. Bring to a boil, then simmer for 20 minutes until vegetables are soft.
- Use an immersion blender to blend half of the soup for a creamier texture.
- Stir in spinach and cover to wilt for 1 to 2 minutes. Add parsley leaves, dill, and white wine vinegar.
- Ladle the soup into bowls and drizzle with olive oil and more red pepper flakes before serving.
Notes
This soup pairs wonderfully with crusty bread. Feel free to adjust the seasonings to your taste or add more vegetables for variety.