Mediterranean White Bean Soup
Submitted by jantzku90
Low-fat Mediterranean white bean soup with artichokes, black olives, potatoes, and Italian herbs. A hearty, naturally vegan one-pot soup with bold Mediterranean flavors.
YIELD
4 servingsPREP
10 minCOOK
3 hrsREADY
3 hrsA low-fat white bean soup that leans into classic Mediterranean pantry staples: artichoke hearts, black olives, plenty of garlic, and a pour of tomato sauce that turns the broth rich and ruddy.
Potatoes break down as they simmer, giving the soup a naturally thick, creamy body without any added cream or butter. The beans themselves need a good long cook to get truly tender and silky, so don’t rush this one.
Adding the artichokes and olives near the end is key. They only need about 10 minutes to warm through and release their brine-y, tangy flavors into the broth. Cook them too long and the artichokes turn mushy.
Chef Tips
- Soaking the beans overnight cuts about 30 minutes off the cook time and gives more even results.
- Generous garlic is what makes this taste Mediterranean rather than generic. Don’t be shy with it.
- Taste the broth before serving and add salt carefully. The olives and tomato sauce already bring sodium, so you may need less than you think.
- A drizzle of good olive oil and a squeeze of lemon right at the table makes a big difference.
Variations
- Greens boost: Stir in a few handfuls of fresh spinach or kale in the last 5 minutes.
- Smoky version: Add a pinch of smoked paprika with the Italian herbs.
- Grain swap: Replace potatoes with cooked farro or orzo for a different texture.
Ingredients
Directions
Place the beans in a large pot with the water.
Cover and cook over medium heat for 1 hour.
Add the onion and garlic and continue to cook until the beans are tender, 1 to 1½ hours.
Add the potatoes and cook another 20 minutes.
Add the remaining ingredients and cook for about 10 more minutes.
Note: if you soak the beans overnight, the total cooking time may be reduced by 30 minutes.
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