Mediterranean pepper and white bean soup

This Mediterranean pepper and white bean soup is a delicious, comforting and wholesome dish, filled with robust flavors. Infused with classic Mediterranean ingredients like garlic, olive oil and herbs, this soup is perfect for a light yet filling lunch or dinner, especially when served with crunchy baguette or rustic bread.

This post may contain affiliate links, which means I may earn a small commission on qualifying purchases, at no extra cost to you. For further info, please see my Disclosure

I love using legumes in soups, as lentils, beans and peas all add wonderful taste, texture, fibre and nutrients making the soup nutritious and filling. As they cook, legumes soften and help thicken the broth, creating a creamy texture, much like in this red lentil soup.

In this recipe, the natural sweetness of bell peppers combine beautifully with the creamy, nutty richness of white beans. For a different twist, you can even purée part of the soup for a velvety consistency while keeping some chunks for a more rustic feel. or you can fully purée the soup for complete smoothness. For this recipe I decided to keep the vegetables chunky without blending.

Fresh herbs like basil or parsley make a lovely garnish by adding a pop of color and an extra layer of Mediterranean flavor to each bowl.

Which ingredients to use

• White beans: For this soup I use canned or jarred white beans, but feel free to use home cooked white beans. Either white, navy or cannellini beans are fine to use.
• Bell peppers: I use red bell peppers for their subtle sweetness which complement the nutty and creamy white beans. A combination of yellow or orange peppers will also work fine as they have a similar flavor profile.
• Garlic and onion: Yellow onion and a few fresh garlic cloves create the aromatic base of the soup and add depth of flavor.
• Broth: Both chicken and vegetable broth work great for this soup. Use vegetable broth to keep it vegetarian.
• Olive oil: I use extra virgin olive oil to sauté the vegetables which brings out their aromatic flavors.
• Oregano, thyme and bay leaves: They provide the dish with earthy and aromatic flavors. I prefer using dried thyme and oregano which can be added in the beginning of the cooking process in order to add more flavor.
• Seasoning: Paprika powder and red chili flakes (or red pepper flakes) combine great with this bean and pepper soup recipe. For extra smokiness add a teaspoon of pimentón or smoked paprika powder.
• Parsley: Use fresh parsley for garnish.

How to make pepper soup with white beans

Note: All the exact quantities of the ingredients can be found in the recipe card at the bottom of this post.

• Cut the vegetables: Peel and finely chop the onions and mince the garlic. Wash the bell peppers under cold water and remove the stem. Slice the pepper lengthwise in half and remove the seeds and white membranes. Cut the peppers into small chunks of about 1/2 inch (or 1.5 cm). Make sure all pieces are similar in size in order to allow for equal cooking.
• Drain the white beans: Drain and rinse the beans in a strainer. You could use the liquid in the soup, but sometimes lots of sugar is added to the bean liquid in jars, so rather check the ingredients list before.
• Sauté the vegetables: Heat the olive oil in a large soup pot over medium heat and sauté the onions until fragrant. Then add the bell peppers and garlic and cook for another 10 minutes until the peppers start to soften. Stir occasionally.
• Add seasoning: Stir in the paprika, chili flakes, oregano and thyme and cook for 1 minute.
• Simmer the soup: Pour in the broth and bring to a boil. When the soup is boiling, reduce to a simmer and cover with a lid. Let the soup simmer for 10 minutes. Then add the beans and cook for another 10 minutes over low heat.
• Season and serve: When the soup is cooked, season with salt and pepper to taste. Add more water or broth if necessary and serve warm with fresh parsley for garnish.

Tips to make the best pepper and bean soup

• To peel or not to peel: For some people the skin of bell peppers can be difficult to digest. In that case, remove the peel before chopping. This is best done with a potato peeler. I personally don’t peel bell peppers as when cooking the skin softens which makes it easy to eat while also allowing the cooked peppers to hold their shape and texture.
• Using dried beans: This soup can perfectly be made starting from dried beans. First prepare the beans according to the instructions on the packing and then add them in the recipe as described. I usually make this soup with jarred beans as a shortcut.
• Make the soup in advance: Any soup made in advance will taste better. The flavors then have more time to develop and blend together. So this bean and pepper soup can perfectly be made in advance.

HOW TO STORE

As this red bell pepper and white bean soup is great to make ahead, or if having any unintended leftovers, you can store in the fridge or freezer for later use.

• In the fridge: After cooking and blending, allow to cool to room temperature and store in airtight containers in the fridge for up to 3 days. 
• In the freezer: Allow to cool to room temperature and store in smaller portions in airtight bags or freezer-safe containers for up to 3 months.
• To reheat: Reheat the soup in the microwave oven or in a pan on the stove top on low heat.

More soup recipes to try

• Chunky cabbage soup
• Roasted tomato soup
• Potato and leek soup
• Red lentil soup with carrots
• Savoy cabbage soup