Name: Easy Mediterranean Pinto Bean Soup
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: Mediterranean
Ingredients: 2 tablespoons olive oil, plus more for serving; 2 cups cherry tomatoes; 1 onion, chopped; 2 carrots, sliced into discs; 1 rib celery, chopped; 2 cloves garlic, grated; 2 teaspoons paprika; 1 teaspoon coriander; 1 teaspoon cumin; 2 cans pinto beans (or borlotti beans — 15 oz / 400 g each can), rinsed; 4 cups vegetable broth (or low-sodium chicken broth); 1/2 teaspoon salt, or more to taste; 1/4 teaspoon black pepper; 4 cups spinach; 2 tablespoons lemon juice; 2 cups cooked rice or quinoa

Description

This easy Mediterranean pinto bean soup is hearty, wholesome, and packed with warming spices and fresh vegetables. Finished with spinach, lemon juice, and rice, it makes a comforting one-pot meal perfect for busy weeknights.

Ingredients

2 tablespoons olive oil, plus more for serving
2 cups cherry tomatoes
1 onion, chopped
2 carrots, sliced into discs
1 rib celery, chopped
2 cloves garlic, grated
2 teaspoons paprika
1 teaspoon coriander
1 teaspoon cumin
2 cans pinto beans (or borlotti beans — 15 oz / 400 g each can), rinsed
4 cups vegetable broth (or low-sodium chicken broth)
1/2 teaspoon salt, or more to taste
1/4 teaspoon black pepper
4 cups spinach
2 tablespoons lemon juice
2 cups cooked rice or quinoa

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Instructions

Heat a large pot over medium heat and add the olive oil. Add the cherry tomatoes and cook for about 3 minutes until lightly blistered.
Add the onion, carrots, and celery. Cook for another 3 minutes, stirring often, until slightly softened.
Stir in the garlic, paprika, coriander, and cumin. Cook for 1 minute until fragrant.
Add the pinto beans, vegetable broth, salt, and black pepper. Bring to a gentle simmer and cook for 15 minutes.
Stir in the spinach and cooked rice. Cook for 1–2 minutes until the spinach has wilted.
Remove from the heat and stir in the lemon juice.
Ladle the soup into bowls and serve with a drizzle of extra virgin olive oil or a dollop of yogurt if desired.

Notes

Quinoa can be used instead of rice for extra protein.
For a thicker soup, mash some of the beans before serving.
Store leftovers in the refrigerator for up to 4 days.
Add red pepper flakes for extra heat.
This soup freezes well for up to 3 months.

Prep Time: 10 minutes
Cook Time: 25 minutes
Category: Soup
Method: Stovetop
Cuisine: Mediterranean

Nutrition

Serving Size: 1 bowl
Calories: 410 kcal
Sugar: 8 g
Sodium: 690 mg
Fat: 11 g
Saturated Fat: 1.5 g
Unsaturated Fat: 8 g
Trans Fat: 0 g
Carbohydrates: 61 g
Fiber: 13 g
Protein: 15 g
Cholesterol: 0 mg