Mediterranean White Bean Soup

By The Mediterranean Dish · 35 min

Ingredients

Instructions

1. Prep the parsley: cut off the very bottom of the stems where they have started to brown, then pick off the leaves. Keep the leaves and stems in separate piles and finely chop both.
2. Heat 3 tablespoons extra virgin olive oil in a large Dutch oven over medium-high heat until it shimmers. Add the finely chopped yellow onion and minced garlic and cook, stirring often, for about 3 to 5 minutes until fragrant, adjusting the heat so the garlic does not burn.
3. Stir in the tomato paste, chopped carrots, chopped celery and the chopped parsley stems (not the leaves). Season with 1 teaspoon Italian seasoning, 1 teaspoon sweet paprika, ½ teaspoon red pepper flakes or Aleppo pepper, and a big pinch each of kosher salt and black pepper. Cook, stirring occasionally, for about 5 minutes until the vegetables have softened a bit.
4. Add the 4 cups (32 ounces) vegetable broth and the 2 cans drained and rinsed Cannellini beans. Bring to a boil over high heat and boil for about 5 minutes.
5. Lower the heat, cover the pot partly leaving a small gap at the top, and simmer for about 20 minutes, until the beans and vegetables are very soft.
6. Optional: using an immersion blender, blend about half the soup, leaving plenty of texture.
7. Stir in the 2 heaping cups spinach and cover until wilted, about 1 to 2 minutes. Stir in the reserved parsley leaves, the ¼ cup chopped fresh dill and the 2 tablespoons white wine vinegar.
8. Ladle into bowls, drizzle each with olive oil and sprinkle with red pepper flakes or Aleppo pepper.

Summarized from The Mediterranean Dish's video. Watch it for the details.