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Mediterranean White Bean Soup

PREP TIME: 5 minutes

COOK TIME: 25 minutes

TOTAL TIME: 30 minutes


If you're looking for the easiest soup you can whip up in no time... this is it! I love to make this soup for lunches throughout the week or a nice weekend meal. The ingredients are super basic and you most likely have them all in your pantry/fridge.

This recipe is vegetarian and vegan (if made with vegan chicken broth like Better Than Bullion).


1 Md. Onion, diced

2 Carrots, peeled and diced

1 Stalk of Celery, diced

1 Tbsp Olive Oil

2 tsp Oregano

1 tsp Thyme

1 tsp Salt

1/2 tsp Black Pepper

6 Cups of Chicken Broth

2 Cans White Northern Beans, drained and rinsed

2 Cups Fresh Spinach, roughly chopped


  1. In a Dutch Oven heat 1 Tbsp of Olive Oil. Add in the Onion, Carrots, and Celery and cook until tender. The onions should be translucent. The carrots and celery will cook down more while it simmers.

  2. Add in the Garlic, spices and White Beans and stir well to combine.

  3. Add in the Chicken Broth and bring to a boil. Then simmer for 20 minutes.

  4. Add in the Chopped Spinach and stir to combine.

  5. Top with Parmesan cheese and enjoy!

Save in the fridge for 3-4 days or freeze and keep for 6 months!

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