Mediterranean Soup

Mediterranean Soup is a vibrant, comforting bowl full of vegetables, herbs, and protein-rich beans simmered in a light tomato broth. It’s one of my go-to recipes when I want something warm and nourishing without being too heavy. Packed with flavors like garlic, oregano, and lemon, this soup brings all the brightness of Mediterranean cuisine into one easy, one-pot meal.

Why You’ll Love This Recipe

I love how this soup is hearty but still light, thanks to the mix of fresh veggies and zesty seasonings. It’s naturally vegetarian, easy to make vegan, and gluten-free as is. The ingredients are simple and affordable, and it’s the kind of recipe I can adjust to whatever I have in the pantry or fridge. Whether I serve it as a starter or a full meal with crusty bread, it always hits the spot.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Olive oil

• Onion, diced

• Garlic, minced

• Carrots, chopped

• Celery, chopped

• Zucchini, chopped

• Canned diced tomatoes

• Canned white beans or chickpeas, drained and rinsed

• Vegetable broth

• Baby spinach or kale

• Dried oregano

• Dried thyme or basil

• Lemon juice

• Salt and black pepper

• Optional toppings: fresh parsley, crumbled feta, or a drizzle of olive oil

Directions

1. I heat olive oil in a large pot over medium heat. I add the onion, carrots, and celery, and sauté for about 5–6 minutes until softened.

2. I stir in the garlic, zucchini, oregano, and thyme, and cook for another 2–3 minutes.

3. I pour in the diced tomatoes, white beans, and vegetable broth, then bring everything to a boil.

4. I reduce the heat and let the soup simmer for 20–25 minutes until all the vegetables are tender.

5. I stir in the spinach and lemon juice, season with salt and pepper, and cook just until the greens are wilted.

6. I ladle into bowls and top with parsley, feta, or a little olive oil if I want extra richness.

Servings and timing

This recipe makes about 4–6 servings. It takes around 10 minutes to prep and 30 minutes to cook—ready in about 40 minutes total.

Variations

• I add cooked pasta or orzo to make it a heartier meal.

• Sometimes I stir in cooked chicken or shrimp for extra protein.

• I’ve swapped in other beans like lentils or black beans with great results.

• A pinch of red pepper flakes gives it a little heat.

• For a richer broth, I add a spoonful of tomato paste during cooking.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 4 days. To reheat, I warm it on the stove or microwave until hot. It also freezes well for up to 3 months—perfect for future busy nights.

FAQs

Can I make this in a slow cooker?

Yes. I add everything except the spinach and lemon juice to the slow cooker and cook on low for 6–7 hours. I stir in the greens and lemon at the end before serving.

Is this soup vegan?

It is naturally vegan as long as I don’t add cheese on top. If I do, I use a plant-based alternative.

What can I serve with this soup?

I usually serve it with warm pita, crusty bread, or a side of hummus and olives.

Can I blend this soup?

I like it chunky, but I’ve blended part of it before for a creamier texture—just remove a few cups, blend, and stir it back in.

What if I don’t have all the veggies listed?

This soup is super flexible. I use whatever I have—bell peppers, potatoes, green beans, even corn all work well.

Conclusion

Mediterranean Soup is one of my favorite simple and nourishing meals. It’s filled with flavor, color, and texture, and always leaves me feeling good. Whether I make a big batch for the week or serve it as part of a cozy dinner, it’s a recipe that brings comfort and brightness to my table every time.