Name: Crockpot Mediterranean White Bean Soup
Prep time: 15 min
Cook time: 8 h
Total time: 8 h 25 min
Yield: 8
Cuisine: Mediterranean
Ingredients: ¼ cup extra-virgin olive oil; ½ tsp black pepper; 1 cup sun-dried tomatoes (oil-packed), chopped; 1 large onion, diced; 1 tsp dried thyme; 1 tsp salt; 1 tsp smoked paprika; 2 tsp dried oregano; 3 cans (15 oz each) white beans (cannellini), rinsed; 3 carrots, diced; 3 celery stalks, diced; 4 cloves garlic, minced; 5 oz fresh baby spinach; 6 cups low-sodium vegetable broth; Fresh parsley for garnish; Zest and juice of 1 lemon

Savor Crockpot Mediterranean White Bean Soup, a creamy, comforting vegan stew with tender white beans, spinach, sun-dried tomatoes, and aromatic herbs in a light garlic broth. This healthy slow-cooker meal is packed with plant-based protein and vibrant flavors.

Why You’ll Love This Recipe

Crockpot Mediterranean White Bean Soup is the ultimate healthy comfort food—protein-rich white beans simmer with colorful vegetables, tangy sun-dried tomatoes, and fragrant garlic-oregano broth for a bowl that’s hearty yet light. It’s naturally vegan, gluten-free, low-calorie, and bursting with Mediterranean sunshine, making it perfect for the Mediterranean diet, weight management, or cozy meatless meals. The slow cooker melds everything into a creamy, satisfying soup without any cream, while you’re away. Budget-friendly, meal-prep perfect, and loved by the whole family—this soup tastes like a Greek taverna and gets even better the next day.

Recipe Tips and Tricks

Rinse Beans → Reduces sodium and prevents foam.
Sauté Aromatics First → Optional but adds incredible depth.
Sun-Dried Tomatoes → Oil-packed for richness; drain oil.
Add Spinach Last → Keeps it bright and fresh.
Blend Part → For natural creaminess without dairy.
Finish with Lemon → Brightens the whole pot.

Yield: 8 Servings

Crockpot Mediterranean White Bean Soup

Creamy vegan white bean soup with Mediterranean flavors—made easy in the crockpot.

Prep Time 15 minutes

Cook Time 8 hours

Additional Time 10 minutes

Total Time 8 hours 25 minutes

Ingredients

¼ cup extra-virgin olive oil
½ tsp black pepper
1 cup sun-dried tomatoes (oil-packed), chopped
1 large onion, diced
1 tsp dried thyme
1 tsp salt
1 tsp smoked paprika
2 tsp dried oregano
3 cans (15 oz each) white beans (cannellini), rinsed
3 carrots, diced
3 celery stalks, diced
4 cloves garlic, minced
5 oz fresh baby spinach
6 cups low-sodium vegetable broth
Fresh parsley for garnish
Zest and juice of 1 lemon

Instructions

Rinse Beans → Drain and rinse white beans thoroughly.
Prep Veggies → Dice onion, carrots, celery evenly.
Sauté Aromatics → Heat 2 tbsp oil; cook onion, carrots, celery, garlic 5 minutes until soft.
Layer Crockpot → Add sautéed veggies to slow cooker.
Add Beans → Pour rinsed beans over veggies.
Sun-Dried Tomatoes → Add chopped tomatoes with a little oil.
Season → Sprinkle oregano, thyme, paprika, salt, pepper.
Add Broth → Pour vegetable broth; drizzle remaining olive oil.
Slow Cook → Low 6–8 hours or high 3–4 hours until flavors meld.
Finish Bright → Stir in spinach, lemon zest/juice; garnish with parsley and serve!

Notes

Sun-dried tomatoes add incredible depth.
Add spinach last to keep vibrant color.
Soup thickens as it sits—add broth when reheating.
Serve with crusty bread or over rice.

Nutrition Information

Yield

Serving Size

1
Amount Per Serving Calories 141Total Fat 9gSaturated Fat 1gUnsaturated Fat 7gSodium 886mgCarbohydrates 14gFiber 4gSugar 4gProtein 4g

The recipes and nutritional information on Crock Pot Meal are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.