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–+ servings
Overhead view of Mediterranean vegetable soup in a white bowl with a spoon resting inside, showing unpeeled potato cubes, carrot coins, zucchini slices, celery, spinach, and cannellini beans in a rich tomato broth

Mediterranean Vegetable Soup

This Mediterranean vegetable soup is rich with tomatoes, tender vegetables, and creamy white beans in a bright, lemon-finished broth. It’s hearty without being heavy and tastes even better after it rests.
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Prep Time 15 minutes
Cook Time 35 minutes
Servings: 6
Ingredients Method

Ingredients
  

  • 2 tablespoons olive oil
  • 1 medium yellow onion diced
  • 3 cloves garlic minced
  • 2 carrots sliced
  • 2 celery stalks sliced
  • 1 zucchini chopped
  • 1 medium Yukon Gold potato diced and unpeeled
  • 1 can diced tomatoes 14.5 ounces
  • 1 can tomato sauce 8 ounces
  • 1 can cannellini beans drained and rinsed
  • 4 cups vegetable broth
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • ½ teaspoon dried thyme
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 1 cup fresh spinach
  • Juice of half a lemon

Method
 

  1. Heat the olive oil in a large pot over medium heat.
  2. Add the diced onion and cook for 5 minutes, stirring occasionally, until softened.
  3. Add the minced garlic and cook for 1 minute.
  4. Stir in the sliced carrots and sliced celery and cook for 5 minutes.
  5. Add the chopped zucchini and diced potato and cook for 2 minutes, stirring gently.
  6. Pour in the diced tomatoes, tomato sauce, and vegetable broth.
  7. Bring the mixture to a gentle boil.
  8. Reduce the heat and simmer for 20 minutes, stirring occasionally.
  9. Taste near the end of simmering and adjust salt if needed.
  10. Add the drained and rinsed cannellini beans during the last 5 minutes of cooking.
  11. Stir in the fresh spinach and lemon juice.
  12. Cook for 2 minutes, then remove from heat.
  13. Let the soup rest for 10 minutes before serving.

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