Mediterranean White Bean Soup Recipe

Ingredients

Cre: @themediterraneandish

This bean soup is the next recipe in my ‘For The Love Of Beans’ series where I am sharing easy bean recipes you can make any night of the week! This vegan white bean soup recipe is filled with plant based protein and fiber. It’s a simple, easy to adapt weeknight soup recipe loaded with bold Mediterranean flavor. All due credit goes to Ribollita, the famous Tuscan stew, for the inspiration. This variation is a vegan and gluten-free twist with the same classic flavors of oregano, celery, carrots, and onion. Plus, spinach ups the nutritional value in this cannellini beans recipe! It’s filling on its own, but I love some good crusty bread for dipping.

Beans are truly a secret ingredient for healthy and longevity. A 2001 study found that eating beans four times a week cut heart disease by 22%. Another published in 2004 found that people live approximately 8 more years for every 20 g intake of beans or legumes.

Let’s add more beans into our diet! If you missed the first recipe in my bean series, check it out here:

Recipe:

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 celery stalks, chopped

1 teaspoon Italian seasoning

1 teaspoon sweet paprika

½ teaspoon red pepper flakes or Aleppo pepper, plus more for serving

Kosher salt

Black pepper

4 cups (32 ounces) vegetable broth

2 cans Cannellini beans, drained and rinsed

2 heaping cups spinach

¼ cup chopped fresh dill, stems removed

2 tablespoons white wine vinegar

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