White Bean Soup With Spinach and Dill

Suzy Karadsheh’s white bean soup at The Mediterranean Dish brings cannellini beans together with carrots, celery, spinach and fresh herbs. Tomato paste and paprika give the vegetable broth color, while dill, parsley and vinegar keep the flavor profile lively. The original recipe includes an optional partial blending step.

Brunch God serving notes

Our serving suggestion is to make this the center of a small lunch rather than the opening act for another substantial dish. A modest piece of toast gives the meal a crisp element without crowding the bowl. Keep any extra toppings restrained: the beans, greens and herbs already provide plenty to notice. This is also a useful option when planning a menu that needs a vegetable-based main alongside richer dishes for other guests.

Decide how you want the bowl to feel

The original recipe offers a partial blending step, which changes the soup’s texture while keeping some beans and vegetables intact. Decide whether you want that softer texture or a bowl with more visible pieces before following the method. Our image shows the ingredients in a chunky presentation; it is an illustration of the dish rather than a record of an independently tested batch.

Fresh herbs deserve their own place in the serving plan. Set out the bowls and bread before the soup reaches the table so the meal can be enjoyed while warm. If serving guests with different preferences, offer optional finishing touches separately and identify the actual ingredients. A vegetable-based soup can share a menu with richer food without being treated as an afterthought.

Recipe credit: Suzy Karadsheh, The Mediterranean Dish. Read the full original recipe, quantities and method.