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Mediterranean White Bean Soup

Prep Time 10 mins
Cook Time 40 mins
Total Time 50 mins
Servings 4
Calories 306 kcal


  • 2 tbsp olive oil
  • 1 large onion, finely chopped
  • 2 celery sticks, finely chopped
  • 2 carrots, finely chopped
  • 4 garlic cloves, crushed
  • 2 tsp ground cumin
  • 2 tsp smoked sweet paprika
  • 1 tbsp thyme leaves, finely chopped
  • 1.5 l vegetable stock
  • 800 g canned cannellini beans, drained and rinsed
  • 2 tsp dried oregano
  • 1 lemon, zest and juice
  • small pack of parsley, chopped


  • Heat the oil in a large saucepan over a medium high heat. Once hot, add the chopped onion, celery and carrot and cook, stirring, until golden brown and softened, 8-10 minutes. Add the garlic, cumin, paprika and thyme and cook, stirring, until aromatic, 1-2 minutes.
  • Add the stock, cannellini beans and oregano. Season with salt and pepper then simmer until slightly reduced and the flavour has intensified, 20-25 minutes.
  • Stir the lemon zest, juice and parsley through the soup. Taste and add more salt and pepper if you like then divide between bowls and serve.