If you’ve got a large pot, some fresh baby spinach, and a few pantry staples lying around, you’ve got everything you need to make this savory Mediterranean White Bean Soup. It’s full of flavor but doesn’t take much work, making it a great choice for dinner when you want something quick and simple.
Here’s a fun tip: the magic ingredient in this soup is a piece of Parmesan rind! As the soup simmers, the rind infuses the broth with a delicious, cheesy richness. I love keeping Parmesan rinds in a zip-top bag in my freezer just for moments like this. If you can’t find them at the store, don’t hesitate to ask at the cheese counter; they’re often available! And remember to top your bowl with a showering of grated Parmesan before enjoying your soup!
To make the Mediterranean White Bean Soup, you will need the following ingredients:
In a large pot or Dutch oven, heat 2 tablespoons olive oil until it shimmers. Add 1 finely chopped onion and sauté until soft and translucent, 3 to 5 minutes.
Stir in 4 minced garlic cloves and ¼ teaspoon red pepper flakes, if using, and cook until fragrant, about 1 minute.
Pour in 4 cups low-sodium vegetable or chicken broth, 1 can diced tomatoes with their juices, and 2 cans drained and rinsed white beans. Add in 2 fresh rosemary sprigs, 1 teaspoon kosher salt, ¼ teaspoon black pepper, and a Parmesan rind, if using, and stir to combine.
Bring to a boil. Once at a boil, reduce the heat to a simmer and cook uncovered for 10 minutes, allowing the flavors to meld.
Stir in 5 ounces baby spinach, a few handfuls at a time, and cook until just wilted, 1 to 2 minutes. Taste and adjust for salt and black pepper if needed.
Ladle the soup into bowls and serve garnished with grated Parmesan cheese.
This delightful Mediterranean White Bean Soup comes together quickly with minimal effort, using pantry ingredients and several handfuls of spinach — frozen or fresh. Have you tried this recipe? Let us know how it went by leaving a comment below.
