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To make a delicious bean soup, you need a few key ingredients. The base of this soup is beans. I recommend using dried cannellini beans. They have a creamy texture and a mild flavor. If you choose canned beans, use two cans, drained and rinsed.

Savory Mediterranean Bean Soup Delight

Looking for a wholesome dish that's bursting with flavor? Try making savory Mediterranean bean soup! This hearty recipe features creamy beans, vibrant vegetables, and aromatic herbs, perfect for a nutritious meal any day of the week. I’ll guide you through the simple steps and variations to keep it exciting. Click through to explore the full recipe and discover how to create this delicious, healthy delight that will satisfy your taste buds and warm your soul!
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Ingredients
  

1 cup dried cannellini beans (or 2 cans, drained and rinsed)

1 tablespoon olive oil

1 medium onion, finely chopped

3 cloves garlic, minced

2 medium carrots, diced

2 celery stalks, diced

1 red bell pepper, diced

1 teaspoon dried oregano

1 teaspoon ground cumin

1 teaspoon smoked paprika

1 can (14 oz) diced tomatoes, with juice

4 cups vegetable broth

1 cup spinach leaves, roughly chopped

2 tablespoons fresh lemon juice

Salt and pepper to taste

Fresh parsley, chopped for garnish

Instructions
 

If using dried cannellini beans, soak them overnight in water. The next day, drain and rinse the beans. In a large pot, cover them with fresh water, bring to a boil, then reduce heat and simmer for approximately 1 hour or until tender. If using canned beans, simply drain and rinse them.

    In a separate large pot, heat the olive oil over medium heat. Add the chopped onion and sauté for 3-4 minutes, until softened.

      Stir in the minced garlic, diced carrots, celery, and red bell pepper. Sauté for an additional 5-6 minutes or until the vegetables are tender.

        Sprinkle in the oregano, ground cumin, and smoked paprika, stirring well to combine and toast the spices for about 1 minute.

          Add the diced tomatoes (with juice) and the cooked or canned cannellini beans, stirring to mix well.

            Pour in the vegetable broth and bring the mixture to a boil. Once boiling, reduce heat and let it simmer for about 20-25 minutes to allow the flavors to meld.

              When the soup is nearly done, stir in the chopped spinach leaves and lemon juice, cooking for another 5 minutes.

                Season with salt and pepper to taste.

                  Remove from heat and let cool for a few minutes before serving.

                    Prep Time: 20 minutes | Total Time: 1 hour 15 minutes | Servings: 4-6

                      - Presentation Tips: Serve hot in bowls, garnished with chopped fresh parsley and a drizzle of olive oil. A slice of crusty bread or a sprinkle of feta cheese can complement the soup beautifully.